Prepare ingredients: ribs, ribs are cleaned and soaked in cold water for at least half an hour.

Prepare ingredients: rock sugar: right amount, vinegar: right amount, onion: right amount, ginger: right amount, star anise: right amount, fragrant leaves: right amount, cinnamon: right amount, salt: right amount, cooking wine: right amount.

The taste depends on your preference. After testing, I think the best taste is when the ratio of sugar: vinegar: cooking wine is 3: 2: 1.

Blanch the soaked ribs. When blanching, put cold water into the pot. When the ribs turn white, take them out. Rinse off the blood foam sticking to the ribs with warm water, and then control the water to dry for later use.

Pour the base oil into the pot, and stir-fry the star anise, fragrant leaves, cinnamon, onion and ginger with the ribs controlled to dry. The purpose of this is to fry the excess fat of the ribs and let the flavor of the seasoning fully immerse in the ribs. This is the key to make ribs fragrant but not greasy.

When the fragrance of spices comes out, turn off the fire when golden shells appear on the surface of ribs, and put them out for use.

Take the pan again and stir-fry the sugar color. Pour oil and rock sugar into the pot and stir fry over low heat. As the temperature rises, the rock sugar melts slowly. I use rock sugar to stir-fry the sugar color, which is the secret of crystal clear red.

Keep stirring with a shovel, and you will find that the color of sugar gradually changes from white to brown at first. Keep stirring and bubbles appear. At this time, it is very close to what you need. Don't be distracted. Sugar is brownish red. Turn off the heat when there are big bubbles.

Pour the ribs into the fried sugar color, restart the medium heat, and fry the sugar color evenly on the ribs. Add cooking wine and warm water, the amount of water is just below the ribs.

Cover the pot and simmer for 30 minutes on medium heat. If the pressure cooker is time-saving, it usually takes 13- 15 minutes to ripen. After the ribs are cooked, open the lid and collect the juice over high fire. At this time, add salt and sugar and mix well.

Cooking vinegar along the side of the pot will make the vinegar taste instantly excited. Stir-fry until the soup is thick and evenly hung on the ribs, and turn off the heat. Sprinkle with white sesame seeds for decoration. The color is bright red and oily. Moderate sweet and sour, not oily or greasy, rich and delicate in taste.

tips &； skill

1. The size of the ribs determines the stewing time, so it is recommended not to be too big.

2. Soaking the ribs with cold water can make the blood in the ribs ooze and achieve the purpose of deodorization.

3. Cook ribs in cold water.

4. The color of sugar fried with rock sugar is brighter and more attractive than that of white sugar.

5. Add salt when collecting juice to prevent premature addition of salt from solidifying protein and turning meat into firewood.

6. When collecting juice, cook vinegar along the edge of the pot, and the vinegar fragrance can be volatilized to the extreme, so as to prevent premature addition of vinegar from making the vinegar fragrance disappear.

7. The ratio of sugar: vinegar: cooking wine is 3: 2: 1.