1. After the ribs are soaked in clear water for 5 minutes, they are washed several times to remove blood.
2. Put cold water into the pot, add cooking wine and ginger slices at the same time, and blanch after the water boils 1 min. Putting cold water into the pot can better leach blood, remove fishy smell and sterilize.
3. Take out the ribs, rinse them with cold water, and then control the water for later use. Washing with cold water will make the meat stronger and more elastic.
4. Heat the wok and inject vegetable oil.
5, add rock sugar, stir with a small fire, stir with a small fire, stir the sugar color with a small fire, and it is easy to stir with a big fire. Stir-fried sugar with rock sugar is not only red and bright, but also delicious than white sugar.
6. After the rock sugar is dissolved, small bubbles will pop up and turn reddish brown. Don't cook it for too long, otherwise it will produce bitter taste and affect the taste of the dishes.
7. Put the ribs into the pot at the moment when all the rock sugar is completely foamed, and stir them evenly, so as to better color and lock the moisture of the ribs. It tastes delicate, tender and delicious, unlike dry wood.
8. Add onion, star anise, fragrant leaves, pepper and ginger and continue to stir fry.
9, add boiling water, not ribs (cold water is easy to cause the meat to be tight and not easy to taste), then add soy sauce and soy sauce.
10, after the fire boils, turn to low heat and stew for about 30 minutes, stirring twice in the middle, and observe the juice collection to prevent the pot from burning.
1 1. When there is 1/3 soup left in the pot, add sugar and stir well, then add salt to taste.
12, the juice is collected by high fire, and it is continuously stirred during the period, so that the soup is evenly wrapped on the surface of the ribs.
13. Complete the renderings.