Braised pork ribs, crispy ribs, color golden red ingredients Ribs 400 g water 400 ml rock sugar 15 g oil 1 tbsp chives 2 ginger slices 5 slices cinnamon 2 small pieces 8 g star anise 2 fine salt 1/2 tsp light soy sauce 1 tbsp flower carving wine 1 tbsp braised pork ribs

The dish is salty, the ribs are crispy and golden in color. It is edible by the average person. It is suitable for those with insufficient qi and blood, yin deficiency and poor absorption; those with damp and hot sputum stagnation should be taken with caution; obese and high blood lipids should not eat more.

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Ingredients 400 g water 400 ml rock sugar 15 g oil 1 tbsp chives 2 ginger slices 5 slices cinnamon 2 small pieces 8 g star anise 2 fine salt 1/2 tsp light soy sauce 1 tbsp flower carving wine 1 tbsp</h1>

< h1 class= "pgc-h-arrow-right" > the practice of braised pork ribs </h1>

1: Bring water to a boil in a pot, add chopped ribs and blanch until the water bleeds, scoop up and wash, drain the water and set aside

2: Put 1 tbsp oil in a pan and cook the rock sugar over low heat until dark brown

3: Add the ribs and fry until evenly colored

4: Fill the pot with 400ml of water (the amount of water is just over the ribs) and add all the seasonings

5: After bringing to a boil on high heat, transfer the ribs and soup to a deep pot, cover and simmer for 60 minutes

6: Cook until about 1/3 of the water is left, remove the cinnamon, ginger slices, chives and star anise

7: Continue to cook until the ribs can be easily inserted with chopsticks

8: Turn the heat to high and cook the soup to the bottom of the shallow pot

Tips

1. The effect of braised pork with fried sugar color is better than that of soy sauce, and the taste is also better. But when frying sugar color, do not fry paste, rather than the color is not dark enough, do not fry for too long.

2. Ribs are best to buy more meat, which can bring some fatty meat to taste better.

3. When the soup is cooked to the end, the soup is getting less and less, and it is necessary to turn the ribs from time to time to make them evenly taste and color.