Braised Ribs
1.
Maybe everyone likes it differently. I prefer this kind of meat. There are not so many kinds of meat. This kind of supermarket is more picky, and the vegetable market is the kind that has more meat.
2.
Cut into even small pieces and wash off the blood and set aside. .
3.
Fill the pot with water, add the ribs, two pieces of ginger, and a little cooking wine to remove the fishy
4.
During this period, prepare ginger slices, green onions, cinnamon and star anise in advance.
5.
After the water is boiled, rinse off the foam with warm water, and dry the water for later use. .
6.
Put the oil in the pan, and put the rock sugar in about 50% of the oil. During this period, be sure to stir it back and forth with a spatula, so that it is not easy to paste.
7.
Then put the ribs in controlled dry water and stir fry evenly, evenly coated with sugar,
8.
Pour a spoonful of cooking wine
9.
Star anise, cinnamon, green onion, sliced ginger
10.
Add boiled water without ribs,
11.
A spoonful of vinegar, turn to a low heat and simmer after a high heat, add a little soy sauce after about 30 minutes, not too much, otherwise the color will be too dark and not beautiful
12.
Add a little more salt, not too much, the light soy sauce and dark soy sauce are already very salty, then stew
13.
When the soup is almost there, turn the heat to collect the juice
14.
Just sprinkle a little white sesame seeds on the pan and decorate it. Look at this color, this juice, and you won’t be greedy.
15.
A big set to solve the minute-by-minute thing. . .
16.
Today’s lunch is okay for you guys, haha
Tips:
I have already said what I want to say. If you don't understand, you can ask me. . .
