Saffron ribs
By VicentaLakin
The ribs are edible, the sauce smells delicious。
Recipe Recommendations
- fine row appropriate amount
- old brine appropriate amount
- pepper appropriate amount
- geranyl appropriate amount
- ginger slices appropriate amount
Steps for Saffron ribs
1
Clean it up。
2
The ribs are cold under the pot。
3
The water's running for a few minutes, and it's coming out clean。
4
The old halo, who last made sauerkraut (for details, see the home page: sauerkraut), took the unfrozen from the fridge。
5
Put some fresh water in the pot, put some peppers, fragrance leaves, ginger chips. I can't let go
6
It's kind of urgent. Unfrozen old halogen goes straight to the boiler。
7
Cook。
8
Put it in the watery ribs. The old halogen tastes good and the salt doesn't go anywhere。
9
Fifty minutes of small fire stew。
10
The stew, the sauce snorts。
11
Turn off the fire, pull out the casket and pour a spoon of soup on the ribs. The halo soup is still in the freezer。
12
The finished product。
13
The finished product。