Materials: Salt: moderate balsamic vinegar: 25 grams (the ratio of sugar and vinegar is 2:1) sesame oil: 5~10 grams ginger: a piece of about 10 grams cooked sesame seeds: 10 grams dry starch: appropriate amount of icing sugar or sugar: (20 grams 50 grams) green onions: a section of peppercorns: 10 star anise: 1 wine: a little pig ribs bone: 400 grams
Steps:
1, the ribs chopped into long about 5 cm section, and then washed into the pot plus water over the ribs
2, the pot boiled, and then skimmed the top of the foam with a spoon, you can use a large fire to open the foam are floating up, so it is easy to skim the foam is very clean
3, into the pat loose ginger pieces, plus star anise, peppercorns, cooking wine, scallions and cook together, small fire cover the pot lid for 40 minutes, ribs, ribs, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork and pork, pork, pork, pork, pork, pork, pork and pork. Cover the pot and cook for 40 minutes, ribs cooked through
4, fish out the ribs to control the soup, put into the basin sprinkle dry starch, two hands holding the basin up and down upside down, so that the ribs uniformly sticky on a thin layer of dry starch
5, will be hot frying pan pour salad oil or other cooking oil, burned to the slight green smoke, will be put into the ribs
6, medium-high heat will be ribs fried to brown can be fished out of the oil! Do not fry too dry
7, the pot of oil poured out, leaving a little bottom can be, and then put 20 grams of rock sugar to change the low heat slowly melting rock sugar
8, rock sugar melting slowly sugar liquid color and will foam, when the foam to the sides of the time
9, into the cooking spare ribs of the 200 grams of soup, will be fried pork ribs into
10, put salt, rock sugar or sugar 50 grams, a little pepper, change to low heat and slowly simmer, if you think you do not make the color of the ribs is not dark enough, you can drop a few drops of soy sauce
11, low heat and slowly simmer to the soup is thick and almost dry
12, into the 25 grams of balsamic vinegar on high heat will be thickened
13, the soup is thickened, drizzled with the right amount of sesame oil frying off the heat
14, sprinkle cooked sesame seeds can be
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