Cooking Steps

1. 

   Step1:Clean the ribs. I soaked them for about four hours. Put a spoon of cooking wine into the ribs under cool water. Remove the smell of some ginger. Boil water to remove froth. Boil for about 10 minutes. Take out water control.

2. 

   Step2:A big spoon of water. A handful of ice sugar. Stir fry it into jujube red and put it into a spoon of boiling water. Pour it out for standby (no photo about sugar color is specially distributed once in bean and fruit). Some fried ones ignore this step.

3. 

   Step3:Add a little oil, onion, ginger and anise.

4. 

   Step4:Stir fry the spareribs until they are slightly scorched and put the sugar color on them. Stir fry and color them.

5. 

   Step5:Add water and desert the spareribs. Start seasoning. Three spoons of mash, one spoonful of red koji rice and two pieces of dried hawthorn. Simmer over high heat and low heat. Add a spoon of salt 30 minutes later. Pick out the condiments such as onion and ginger. Simmer for about 10 minutes. It's almost done. Put fermented glutinous rice instead of cooking wine. Second, it's unique sweetness increases the flavor of meat. Hawthorn will make the meat ripen faster. Red koji rice is the first pure natural thing to color the meat, which is healthier than soy sauce. Mainly you like it.

6. 

   Step6:When the meat is cooked, take the juice and put it out of the pot.

7. 

   Step7:It's salty, crispy and golden red. Just one word. It's deliciou