High-up ribs
By VicentaLakin
The new year will come when this high-up rib is certainly ahead of us, not only because of its scent, but also because of its festivities. Remember that many years ago, while searching the fox's mother's and child's quarters, the children's children's children were typical southerners, and she did not understand why the northerners ate their ribs with a high-pressure pan and a half. She said that the southerners ate a small piece of fragrance. Many of the dietary differences between the North and the South are still significant, but it is probably because of the pride of the North that we are famous for eating and drinking. This high-up ribs makes us northerners feel the essence of what Southerners eat. In fact, as long as it's good food, it's good food, it's good food. The ratio of high-up ribs: yellow wine: rice vinegar: fine sugar: raw: fresh water 1:2:3:4:5 has been awarded a high-rised ribs due to the high-notch ratio。
Recipe Recommendations
- ribs 500 grams
- garlic three-petaled
- Jiang two pieces
- yellow wine 15ML
- rice vinegar 30ML
- fine sugar 3 tablespoons
- soy sauce
- qingshui 75ML
Steps for High-up ribs
1
The ribs are cut into small pieces of water to wash clean。
2
Use the water for a while, pour out the blood, and wash it all back and forth。
3
rib drain dry water。
4
WITH A 15-ML SPOON, WE'LL HAVE THREE KEYS OF FINE SUGAR。
5
Put a little oil in the pot, put garlic ginger。
6
The ribs are pouring into the dry water, fried to the surface
7
Pour a large spoon of butter。
8
Two spoons of rice vinegar。
9
Pour three spoons of fine sugar。
10
Four big spoons to smoke。
11
Five spoons of clean water。
12
With a minimum of 50 minutes of fire, the sauce is so thick that it can be mounted on the ribs。