In addition to white, fat and vitamins, it also contains a lot of calcium phosphate, collagen and bone mucin, and can provide us with calcium. It can be said that it is a meat food suitable for all ages. There are many ways to make it, such as sweet and sour pork ribs, stewed lotus root ribs, sauce-flavored pork ribs, steamed pork ribs with powder, called pork ribs, garlic-flavored pork ribs and so on. Today, I'll make a sauce-flavored sparerib first, and I'll show you the rest later.

The first step: blanch to remove fishy smell. The ribs themselves have some fishy smell. Blanch with water first to remove blood, which can reduce the fishy smell. Bleaching won't take long. It will take a few minutes after the water boils.

Step 2: Stir-fried Zanthoxylum bungeanum is the first of thirteen spices, which is essential in this dish. It can not only remove the fishy smell of all kinds of meat, but also has the effects of invigorating stomach and removing dampness, promoting saliva secretion and stimulating appetite. Our climate in Sichuan is humid, so peppers are often used as seasonings for all kinds of meat, on the one hand, to taste delicious, and on the other hand, to remove water. When frying peppers, you must pay attention to the fact that you can only add peppers when the oil is burned to 50% heat. Turn off the heat and stir fry with a spatula immediately to avoid burning the peppers. Turn off the heat as soon as the pepper gets darker. And take out the peppers, and you can smell the clear fragrance of the peppers in the pot at this time.

Step 3: Ginger slices and sugar ginger are not only good condiments, but also very important Chinese herbal medicines. As a condiment, it has a spicy and fragrant taste, which can increase the delicacy of dishes and increase appetite. As a Chinese herbal medicine, it can promote blood circulation and dispel cold. Many people may know that drinking ginger soup can play a very good role in the treatment and recovery of colds. But ginger is a warm food, so it is not easy to eat too much, so as not to cause symptoms such as dry mouth, sore throat and constipation. In addition, the role of sugar, the sugar in this dish, mainly plays a role in coloring and refreshing. Next, after removing the pepper, stir-fry the ginger slices and sugar (rock sugar is also good) in the pot, and the fire should not be too big, so as not to make the sugar households paste the pot.

Step 4: Stir-fry the ribs. After saccharification, pour the blanched ribs into the oil pan and stir fry.

Step 5: Add yellow wine and soy sauce. Yellow wine is also an indispensable seasoning in cooking. The biggest function is to remove fishy smell, which will taste delicious. It's really hard to describe it in words here. Try it yourself. The taste of yellow rice wine and yellow rice wine is very different. Needless to say, soy sauce is of course used for coloring. You can use soy sauce here. Here, some people may ask, what is the difference between soy sauce and soy sauce? Soy sauce and soy sauce are both brewed and fermented. Soy sauce is light in color, reddish brown and salty in taste. Suitable for cold salad or ordinary cooking. Soy sauce is dark in color, brown, slightly salty and sweet, so it is mainly used to color food, generally used for braising in soy sauce and braised dishes. So don't mix it up, otherwise it won't achieve the expected effect.

Step 6: add water and simmer until the color changes, then add water, first boil the water with strong fire, and then simmer it with medium fire. It is best to add enough water at a time, and adding water in the middle will affect the umami taste of the dish. (If you really want to add, you can add a little boiling water. ) When the ribs are cooked until crisp and rotten, and the fragrance penetrates into the meat, you can dry the soup with a big fire. Why two fires, the middle fire? Because only a small fire can make the heat and flavor juice slowly penetrate into the ribs, so that the ribs are cooked and delicious. The fire can quickly dry the soup and attach it to the surface of the ribs, making them look ruddy and bright and sell well. After collecting the juice, you can add a proper amount of salt.

Step 7: Take out the pot. Finally, the fragrant sauce ribs are baked. Look, is it rosy, red and shiny? It smells delicious, tastes fresh, salty and slightly sweet, and tastes crisp and rotten.