Cooking Steps

1. 

   Step1:First soak the ribs in cold water for bleeding. Blanch them in a cold water pot. Only in this way can the dirty things in the meat be blanched out.

2. 

   Step2:When the meat is blanched, cut the scallion into slices of ginger. Prepare other ingredients. Today, I use my own orange peel.

3. 

   Step3:A little oil and sugar or ice sugar. When the bubble changes from big bubble to small bubble, it's OK to eat meat.

4. 

   Step4:The key to stir fry the sugar color is the heat. Don't use a small or medium fire to avoid the sugar from zooming. Fried meat time should not be too long. The sugar scorched the stewed meat bitter. Stir fry the meat until it's colored, then add water and start stewing. Heat the water instead of cold water.

5. 

   Step5:Successively add onion, ginger slices, seasoning, cinnamon, fragrant leaves and orange peel. Add cooking wine and raw soy sauce to the seasoning. Because it's sweet, the amount of icing sugar should be large. You can also add it according to your taste. The icing sugar has good color and thick juice. Today, I added red koji rice color. It doesn't matter if it doesn't. laoshao finally added it according to the color of the soup. Salt depends on your taste. The soup is not too much meat. Boil it and simmer slowly.

6. 

   Step6:Simmer slowly for at least one hour. The meat quantity is more and longer. Stew is a slow work, but not a rush. When the bone is crisp and the meat is rotten, turn to a little fire to collect the juice. The fire should be adjusted according to the situation of the soup. Because when the soup is thick and the sugar content is large, the fire is easy to paste. Stir fry and adjust the fire power at any time. When the soup is thick, you can make it out of the pot. When you eat it at home, you can leave some soup and don't dry it. This way, it will taste better when you eat it next time. The braised pork ribs with crispy bone and rotten meat are ready. They are sweet, sticky and delicious to the lips.