Ingredients preparation: ribs

Seasoning salt 1 2 tsp, crystal sugar 15g, 5 slices of ginger, 2 star anise, 2 small pieces of cinnamon, soy sauce 1 tsp, 400 ml of water, vegetable oil 1 tsp, carved wine1tsp, and 2 leeks.

The common practice of braised pork ribs;

1. Boil water in a pot, blanch chopped spareribs until bleeding water, remove and wash, and drain for later use;

2. Put 1 tbsp oil in the pot and cook the rock sugar until it is dark brown;

3. Add ribs and stir-fry until evenly colored;

4. Pour 400ml of clear water into the pot (the amount of water is just over the ribs), and add all seasonings (2 shallots, 5 slices of ginger, 2 small pieces of cinnamon (8g), 2 star anise, 2 tablespoons of refined salt 1 2, light soy sauce 1 teaspoon, and carved wine1teaspoon);

5. After the fire boils, transfer the ribs and soup to a deep pot, cover it and simmer for 60 minutes;

6. Boil until the water is about 1/3, and take out cinnamon, ginger slices, shallots and star anise;

7. Continue to cook until the ribs can be easily inserted with chopsticks;

8. Turn the fire and cook the soup to the bottom of a shallow pot;

How to cook braised pork ribs is delicious and simple.

1, if you want to make delicious braised pork ribs, you must choose fresh pork ribs.

2. When drowning, be sure to put cold water into the pot. This way, the meat won't be tightened by sudden heating.

3. About fried sugar. This step is very critical. It is directly related to the color and taste of the finished product. So when frying, you must always use a small fire. Fire will easily fry sugar, and meat will be bitter.

4. You can use rock sugar or white sugar when frying sugar. The meat stewed with rock sugar is more beautiful in color.

5. As for fruit juice collection, this step is very important. When you collect the juice, you must fry it slowly until all the ribs are evenly wrapped in sugar and the bright oil oozes. Turn off the fire at this time.

6. The steps of loading and unloading seem simple. It's actually very important. Some people put meat and oil directly into the plate with a shovel, and the taste will definitely be greasy. I suggest you put the ribs on the plate one by one with chopsticks, and then sprinkle a little less oil in the pot for decoration.