1. Cut dried squid into small pieces, add edible alkali in cold water, soak the hair in 1 hour
2. Wash the ribs and put them in cold water, put a few slices of ginger, pour half of the cooking wine, remove the ribs after the water is boiled and set aside
3. Heat the pan with cold oil, pour in the brown sugar, gently stir fry with a spatula until the sugar is frothy, then pour in the watered pork ribs and stir fry, the pork ribs will be colored immediately.
4. Continue to stir-fry evenly, then pour in the remaining cooking wine, light soy sauce, and pour in the boiling water that has not been used for the ribs, then boil, add the ginger slices, turn off the heat and simmer slowly
5. Simmer for about an hour, add the soaked dried squid and garlic cloves, and continue to simmer slowly
6. The soup is almost dry, add rock sugar to harvest the cream, turn off the heat when the soup is moderate. If it is not bad, you can put it in a pressure cooker and press it for about 15 minutes. Remember to cover the plate with a lid to prevent the steam from floating on the meat and affecting the color.
7. Good color and fragrance
Tips:Stir-fried sugar with brown sugar is easy to color, but pay attention to the heat. If the oil is too hot, the sugar will turn black and will not color. When the oil temperature is just right, the sugar will foam, and the meat will be colored immediately, which is very beautiful.
