1. Braised dishes are inseparable from soy sauce and sugar. They are stir-fried and colored and then simmered. The color is rich, the soup is flavorful, the meat is fragrant and tender, and the ribs will not feel greasy to eat. Most of my friends like it better. You must learn this dish!
2. Wash the ribs and cut into pieces, pour them into the pot, add cooking wine and blanch them in water.
3. Pour an appropriate amount of oil into the oil pan, heat it up and pour the sugar into it and see the foam floating, be careful not to over-refined.
4. Add the ribs and stir fry. (Stir out the fat oil, fry until the surface of the ribs is slightly browned, and it tastes particularly fragrant.)
5. Add green onion, ginger, star anise, dried chili, stir fry, add soy sauce, stir fry to evenly color.
6. Pour the water that has not had the ribs in the pot and bring it to a boil.
7. Turn to low heat, cover and simmer for about 30 minutes. Add light soy sauce, salt and sugar. (Cook until the ribs can be easily inserted with chopsticks.) Add cooked eggs.
8. Slowly flip in the middle, after the fire is collected, the juice is out of the pot, and the aroma is overflowing.
