Cooking Steps

1. 

   Step1:Marinate the small ribs for 2-3 hours, then wash them several times until there is no blood or water, because the water is not so delicious. Marinate them for the same reason. Don't be afraid of the unclean stew. As long as you soak them well, you won't get dirty things out and control the wate

2. 

   Step2:Stir fried ginger slices in hot oi

3. 

   Step3:Stir fry the ribs until they are golden on both sides to lock the gravy and bone marrow. It's more fragrant after all

4. 

   Step4:Add water after golden yellow on both sides, hot water and hot water, because cold water will make meat shrink, meat will be hard, and you can get scallion and star anise before ribs

5. 

   Step5:Donggu first class fresh or half flat shovel with raw sauc

6. 

   Step6:One third of the old drawing flat shove

7. 

   Step7:I don't like icing sugar very much, so I only put one piece that likes sweetness, and I can put two pieces because there is still need to stir fry sugar in the back, so this step is just for the sweetness in the meat. It's not necessary to put too much icing sugar into the meat. There is no need to put one spoon of icing sugar into the sauce spoon like my salt

8. 

   Step8:All vinegar and rice vinegar can be aged. I put two spades of rice vinegar to reduce the amount of vinegar. Now I put vinegar to make the meat tender and tasty

9. 

   Step9:Half spoon of sal

10. 

    Step10:A spoonful of chicken essence and a flat shovel of cooking win

11. 

    Step11:Stewed in small fir

12. 

    Step12:Stew until the soup is full or less than thi

13. 

    Step13:If you want to stir fry the ice sugar in a small fire, it must be a small fire or it will be pasted. If you don't have ice sugar, you can put more sugar if you like, or less sugar if you don't like

14. 

    Step14:Stir fry until it's like this. Anyway, it's just like watching the mashed pork ribs stir fry. Stir fry the vinegars along the edge of the pot, stir fry and collect the juice

15. 

    Step15:Perfect, fragran