1, will be chopped into chunks of ribs soaked in cool water, soak all the blood water and then rinsed, put into the pot of boiling water to cook out the residual blood water.

2, fishing out the boiled ribs after rinsing into the casserole, and then add the mushrooms soaked in advance. This way the stewed mushrooms are delicious and can also play a role in dissolving the fat in the ribs, of course, you can also add tender corn on the cob and other side dishes.

3, add the old soy sauce, cooking wine, soy sauce, sugar, chicken essence, ginger, scallion, stew meat thirteen spices and other seasonings, and then add the right amount of cold water or hot water, do not cover the lid of the pot, large fire boil.

4, boiling continue to maintain a high fire, 20 minutes and then put salt to taste, cover the lid of the pot stewed on low heat for 100 minutes, turn off the fire, on the table.

Two, stewed ribs soft and tender two points:

1, do not use the pressure cooker to stew, pressure cooker, although the bones can be stewed, but can not be stewed meat soft and tender not stuffed, casserole is the most suitable.

2, the first 20 minutes must be a big fire and do not cover the pot, the latter 100 minutes to cover the pot lid small fire slowly, must be stewed for 120 minutes.

Three, notes:

The best choice is to use small chops to stew, big chops stewed out of the taste of firewood. Stewed ribs when using the pot, preferred casserole, followed by iron or stainless steel pots, etc., with casserole stewed out of the ribs meat is very soft and tender. And stewed ribs must be less salt, meat is more delicious, and less salt is also very healthy eating habits. When stewing ribs, remember not to add water to the stewing system, especially with cold water, the stewed ribs are easy to harden the meat, the water should be added once enough.