No tin ribs
By VicentaLakin
Every time you see a small platoon with a cartilage in it, there will always be no resistance to go home with a bag full of bags, salted for halogens, or used for stew and porridge. Especially in the smelly ribs that always make the kids happy and eat a big meal. Tin-free ribs are one of the traditional cuisine in the Jiangsu-Zi-Zi region and are characterized by thin ribs and sweet gravy. It's a tradition to burn the ribs after they've been fried, and I'm using just a little bit of oil to fry them up to the scent and put them with sauce in the same pot, so you can easily use the cooker to get out of this restaurant's famous dish
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Steps for No tin ribs
1
And when you've got the ribs and the pickles, you've got two hours of pickle。
2
A small amount of oil is added to the pot, and the boiler heats the salted ribs into the pan to the two sides。
3
The cinnamon is laid on the bottom of the pot (onions, ginger, garlic, cinnamon, eight horns)。
4
Put in the roasted ribs and add the spices. In the condensed cooker, two cups of water will be placed in the external cooker and will be available for jump。