1. Prepare materials. Chop the big bones from the middle.
2. Wash the big stick bones and put them in a basin to soak in clean water for 6 hours, changing the water several times during the period.
3. Add water to the pot to boil, add the soaked stick bones to blanch water for 3 minutes, remove and rinse with warm water.
4. Prepare the material package: 1 grass fruit, 1 star anise, 2 small pieces of mountain nai, 1 piece of cinnamon, 2 bay leaves, 3 white kou, 3 pieces of tangerine peel, and wrap it into a material packet.
5. Put green onion, sliced ginger, 3 tablespoons of soybean paste, 1 tablespoon of soy sauce, and 2 pieces of soy bean curd in the electric pressure cooker.
6. Add the old soup to the pot, and boil the old soup for later use.
7. Then add the blanched ribs, add a little rock sugar, press the ribs stall (about 30 minutes), soak in the soup for 2 hours after cooking, remove it.
Tips:1. The bones you bought should be soaked in clean water for several hours, during which time the water should be changed frequently to remove blood water.
2. Soybean paste, dark soy sauce, and bean curd are all salty, so don't add salt.
3. You can leave it if you don’t have any old soup at home.
4. Be sure to blanch the big bones in an underwater pot to keep the bone marrow from being boiled out.
5. Don't rush out the boiled bones, soak them in the soup for a few hours to taste better.
