Chinese Food
Braised spare ribs
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This is what I do according to others' practice. I don't like sweets. They don't use too much sugar, so they don't look like honey.
Cooking ingredients
Cooking Steps
Step1:Buy the ribs and soak them in cold water and then wash the
Step2:Add cold spareribs in the pot and scald until bleeding. Remove and wash. Drain for standb
Step3:Put 1 tablespoon of oil in the pot. Simmer the icing sugar over low heat until it is dark brown and sugar colored
Step4:Pour clear water into the pot (just before the amount of water reaches the ribs) and add all seasoning
Step5:After boiling in high heat, transfer the ribs and soup to the deep pot. Cover the pot and simmer for 60 minutes
Step6:When about 1 / 3 of the water is left, remove cinnamon, ginger, chive and star anise, and continue to cook until ribs can be easily inserted with chopsticks
Step7:Turn the heat. Boil the soup to the bottom of the shallow pot
Cooking tips:1. The effect of stir fried sugar is better than that of soy sauce, and the taste is better. But when you stir fry the sugar color, don't stir fry. It's better not to be deep enough. Don't stir fry too long. 2. It's better to buy more pork ribs, which can bring more fat and taste better. 3. At the end of cooking, the soup is less and less. You should turn the ribs from time to time to make them taste even, color them and taste delicious.
