High-up ribs
By VicentaLakin
There are many practices in the ribs: red fever, sugar vinegar, stew, barbecue, meat tastes good. Today I share a “high-up ribs” that listens to joy and eats good, whether daily or in the middle of the holiday season, and is not lost to a simple family. It's called high-up ribs, which are added at scales of 1, 2, 3, 4 and 5 and tastes a little similar to, but not identical to, sugary ribs. In addition to their names, the taste is not bad, especially with improved ketchup, colored red, strong tastes, decomposition and appetizers。
Recipe Recommendations
Steps for High-up ribs
1
The ribs are washed with cold water, then fed into the cooling pot, and boiled in the fire, avoiding foam。
2
One salt, two vinegar, three sugar, four ketchup, five ketchup sauce, which, at this rate, pours the sauce into the bowl, with a suitable amount of cool water to adjust it。
3
A little oil shall be poured into the boiler, and the drains of the dry water shall be poured into the boiler, and the little flaming platinum shall be made yellow。
4
Pull the chopsticks aside and the little onions in the pot and make the smell。
5
Pour step 2 juice into the pot。
6
Cover the lid, twirl 20-30 minutes。
7
The fire gathers juice, the pot。
8
High-up ribs, colored red, smellyHigh-up ribs Make Tips
One, fragrance, which removes impurities such as blood water from it, and another frying, which makes the exterior flesh tight and easier to eat; and two, ketchup, which makes the soup thick and has a visible effect on the hips, and a thicker taste of tomatoes, which, if they do not like, are very refreshing。