1. Boil the ribs in water to remove the froth and remove them for later use
2. Add clean water to the pot and put in the ribs blanched in the previous step (the amount of water is good if the ribs are flush, not too much water)
3.
Spices added to the pot (pictured): Aniseed, bay leaves, dried chili, ginger, cinnamon, Shan Na, licorice, Angelica dahurica, cloves, grass fruit, amomum, nutmeg, grass and tangerine peel
Remarks: I am the amount of spice for 1.2kg spare ribs. You can handle the amount of spice according to the amount of spare ribs.
Note: If you can’t control the amount of spice, just follow the principle of "Prefer less than more", and that's it (*^__^*)
4. Add green onion and ginger to the pot
5. Add some fennel
6. 1 tablespoon light soy sauce
7. 1 scoop of cooking wine
8. Half a spoon of soy sauce
9. Add the right amount of rock sugar (the amount of rock sugar can be added to your own taste)
10. Add appropriate amount of salt (you can taste the soup, if it is not salty, add appropriate amount of salt)
11. Press the pressure cooker for 20 minutes to get out of the pot
12. Perfectly out of the pot... the aroma is fragrant (the meat is soft and rotten, even the bones are crispy (*^__^*)
Tips:1. If there are not so many kinds of spices at home, you can use simple ingredients: aniseed, cinnamon, bay leaf, dried chili, clove, cumin, green onion, ginger
2. The simple version of the ingredients makes the pork more flavorful. If someone doesn't like the pork flavor, there is a small trick. After the pressure cooker is pressed for 20 minutes, open the lid and add a little vinegar to the soup and cook on a high fire. Just leave it for about ten minutes (because vinegar can also remove the fishy smell of meat)
3. The spices such as grass fruit, nutmeg, Angelica dahurica, Shannai, etc. added to the recipe also have the effect of removing the meat.
