1.
When buying ribs, let the seller chop them directly. In a pot under cold water, add two slices of ginger and pour a small spoonful of cooking wine. Bring to a boil and blanch water.
2. After the water is boiled, the floating powder is removed and the water is controlled for use.
3. Prepare the scallion, ginger, garlic and dried chili. Cut the scallions into sections, knot the scallions, and pat the garlic cloves lightly.
4.
Dry pan and shovel. Add 3 pieces of rock sugar to the cold oil, heat it on a low heat, gently smash the rock sugar with a spatula, and boil it into golden brown
You must pay attention to the temperature of frying sugar. The meat will be too sweet if it is eaten early, and the color will not be wrapped up, and the sugar will be bitter and black if it is pasted too late. In short, it is absolutely correct to keep the fire low during the frying process.
5. Pour in the blanched ribs, turn to medium heat and stir fry to evenly color
6. Add green onion, ginger, garlic, dried chili and stir fry for a fragrance
7. A spatula soy sauce, a little soy sauce, stir fry evenly
8. Add three pieces of bay leaves, a few pieces of cinnamon, and pour in the hot water that has been soaked in the ribs. Don't use cold water. The water in my picture was lost and then hot water was added
9. Simmer over medium-low heat for more than 35 minutes, add appropriate amount of salt to taste when the soup is not too much, and stir-fry evenly
10. Add salt later! Simmer on low heat for about ten minutes. When the soup is very small, keep turning to avoid the paste pot. Pay attention to simmer for more than 45 minutes in total. A cook simmered for half an hour and the feedback was not bad enough...
11. Finally, sprinkle some sesame green onion and it will be out of the pot. Super meal!
12. When will pork be cheaper to eat?
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