1. Prepare the required ingredients, soak the ribs in clean water for 5 minutes, rinse several times to remove blood
2. Put the ribs in cold water into the pot, add cooking wine and ginger slices at the same time, boil for 1 minute after the water is boiled, cold water into the pot can make the blood water better leached, remove fishy smell and sterilize
3. Remove the ribs, rinse them with cold water, and then dry the water for later use. Rinsing in cold water will make the meat firmer and more elastic
4. Heat the wok and inject vegetable oil
5. Add rock sugar and stir continuously on a low fire. The sugar color must be fried on a low fire. If the fire is high, it will be easy to fry. Using rock sugar to fry the sugar color is not only red and bright, the taste is better than granulated sugar
6. After the rock sugar melts, small bubbles will emerge and become reddish brown. Don't cook it for too long, otherwise it will produce a burnt bitter taste, which will affect the taste of the dishes.
7. When all the rock sugar is fully foamed, put the ribs into the pot and stir-fry evenly, which can better color and lock the moisture of the ribs. The taste is delicate, tender and delicious, unlike dry firewood.
8. Add green onion, star anise, bay leaves, chili pepper, and sliced ginger and continue to fry
9. Add boiled water to the ribs (cold water tends to shrink the meat and make it difficult to taste), then add light soy sauce and dark soy sauce
10. After the high heat is boiled, turn to a low heat and simmer for about 30 minutes, turn on and stir twice in the middle, and observe the juice collection to prevent the pot from sticking
11. When 1/3 of the soup remains in the pot, add white sugar and stir well, then add salt to taste
12. Collect the sauce over high heat and stir-fry continuously to make the soup evenly coat the surface of the ribs
13. If you want the finished product to grow taller instantly, it is recommended to serve it on a pure white plate, sprinkle a little scallion flower and chili ring to decorate, and you're done
14. You can enjoy it to your heart's content
Tips:1. Soak the ribs in cold water after buying them to better remove the blood;
2. Put the ribs in the pot when the water is cold, boil and blanch them, so that the blood can be better leached, remove the fishy smell and sterilize;
3. Rinse the blanched ribs with cold water to make the meat firmer and more elastic;
4. In general, the color of fried sugar is a bit difficult to grasp in the last few seconds. In fact, the key is to pay attention to low heat. If you use a gas hood, the flame can be blue when a small circle at the bottom of the pot is about 8 cm in diameter. If you use an induction cooker , The maximum firepower is the 5th gear and the temperature can be adjusted to the 2nd gear. The maximum firepower is 6th gear and the temperature can be adjusted to the 3rd gear. The maximum firepower is 8 or 9 gears, and the temperature can be adjusted to the 4th gear. The temperature of your own gas hood or induction cooker can be adjusted by yourself to ensure that the temperature is between 180-200 degrees. Slow fire can gradually melt the sugar, evaporate and coke the water, and present a pleasant caramel smell, so as to meet the quality requirements , After all, more practice;
5. Add boiled water when stewing the ribs. Cold water will easily cause the meat to be tight and not easy to taste. Novices should open the lid and watch a few times during the stewing process to prevent the water from drying out and making it easy to stick to the pot;
6. I bought 500 grams of ribs. If the weight is different, you can increase or decrease it according to the proportion and your own taste. This recipe can also be used for braised pork and chicken wings!
