Raw materials:

Pork ribs, salt, water, wine, green onions, ginger, fennel, cinnamon, soy sauce, sugar.

Practice:

1, the ribs first chopped into small pieces, with nitrate, salt mix well into the jar marinated for about ten hours out, into the pot, add water to boil, fish out and wash;

2, the pot will be washed, with bamboo grates on the bottom, will be the ribs and the square into the meat, add shaoxing wine, green onions, ginger, fennel, cinnamon, water to create the amount;

3, with a large fire after boiling and then add Soy sauce, sugar;

4, simmering for an hour on medium-low heat, until the ribs are crispy, soup thick and fragrant when it is ready to eat, take out the knife to plate, poured with marinade. Remarks:

The thick oil and red sauce, the meat is crispy off the bone, the juice is thick and fresh, salty and sweet, rich in aroma.

Practice 2:

Raw materials:

1 catty of pork belly steak with thick meat, 1 large piece of ginger patted loose, green onion broken in moderation, 2 star anise, cinnamon 1 piece.

Practice:

1, first pork ribs into the water small boil, add ginger, cooking wine , deodorization skimming;

2, after cooking cast cool, into the pot plus fried into a slight golden brown, add onions and ginger burst incense;

3, add soaked pasta water, spices, old soy sauce 3 spoons, monosodium glutamate, 1 piece of sugar (or sugar), 1 tbsp of wine, 2 spoons of vinegar in the township of Zhenjiang. -3 tbsp. Bring to a boil, then reduce heat to low. Slowly simmer for about 40 minutes until the sauce thickens and the meat is tender.

Features:

Saucy red color, crispy aroma into the fragrance, sweet and salty moderate, rich but not fat.