Rock sugar ribs
It has been a long time since I sent out a recipe. The exam time is getting closer and closer, and I feel a little worried. Eating is a little sloppy. A few days ago, I was eating at a friend's house, and she made a rock sugar ribs that are said to be Jiujiang flavor. I, who doesn't like sweetness, ate three pieces hard. After asking about the recipe, I went home and improved it a little. The taste is really good. I feel that Jiujiang people don't like to put a lot of spices when cooking big meat dishes at home. When colleagues exchanged cooking experiences together, they found that some families didn't buy ginger much. They were a little dizzy. Everyone's habits were a problem.
Recipe Recommendations
- ribs appropriate amount
- rock sugar appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- ginger appropriate amount
- salty and sweet
- cook
- ten minutes
- simple
Steps for Rock sugar ribs
1
Wash the ribs, two small pieces of cinnamon, a small star anise, two pieces of ginger, a lot of rock sugar, maybe a dozen pieces, and cooking wine.
2
This time, I didn't have the ribs in water. I used a non-stick pan, so I fried the water to dry before adding the oil.
3
Fry oil until the surface of the ribs discolors. Add ginger, star anise, and cinnamon.
4
Add rock sugar, stir-fry, and there will be many bubbles in the pan. Add a proper amount of soy sauce.
5
It is said that the secret to delicious food lies in this step. Just add boiling water and finish the ribs.
6
This time, I didn't use a pressure cooker to press it. I added a little salt, covered the lid directly, and braised it in the pan ~~~
7
Add some chicken essence when the soup is almost finished and stir-fry well.
8
After the soup is dried, you can start the pot.
9
Sweet but not greasy, fragrant. Because it was not put into the pressure cooker, the meat was firm, but it was also rotten, and the taste was really different.