Cooking Steps

1. 

   Step1:Blanch the ribs first. Put the water into the pot in cold water. The water can be taken out in two or three minutes after boiling. The purpose is to remove the blood foam. It's nice to make it clea

2. 

   Step2:Sugar. Pour a little oil into the pot. Not too much oil. Stir fry a little more than usual. Put in the ice sugar and boil until it is completely melted. Be sure to use a small fire. The ice sugar will become crunchy in the hot oil. You can use a spoon to break it. It will melt faster. Wait until the smell of caramel comes out. Don't boil it too long.

3. 

   Step3:Coloring. Pour the blanched ribs into the pot and stir fry them evenly. Add some old soy sauce if they are not red enough. Pay attention to the high temperature of the newly cooked sugar oil. When the ribs are in the pot, be careful that the hot oil splashes and scald

4. 

   Step4:Stew. Add water, cold or hot to the ribs. Add the prepared ginger, onion, garlic, star anise and pepper. Turn the meeting into a slow stew. Cover the pot and stew for an hour. It will be rotten in 50 minutes. Friends who like to eat soft can extend the time as they like. Remember to turn it over several times in the middle.

5. 

   Step5:Take the juice. Add salt after stewing. Don't be too much. Otherwise, it will be very salty after collecting the juice. Collect the juice in a big fire. Turn it over several times in the middle to be careful of the paste pot. When you are going out of the pot, you can add some chicken essence.

6. 

   Step6:Loading. You can use your favorite vegetables as a base or ornament. It's better to put them into the plate one by one. They won't bring out the auxiliary oil. They will look better.

7. 

   Step7:Open to eat.