Steamed gravy sauce and ribs

1

The ribs were cut to the inch and washed, so that the flow of water was washed for at least 20 minutes, the blood was drifted and the tissues dried。

2

The boiler is filled with the right amount of oil, the ice and sugar fire melts to the yellow and yellow slurry, and the pelvis is soothed in sugar。

3

Cooking wine, with a proper amount of tinkles and a fire。

4

Scrambled in moist milk, put in onions, added soup or fresh water with no ribs, and 10 minutes of fire turned into little fire stew for about 40 minutes。

5

When the amount of water in the pot is less than half the amount of ribs, a large spoon of sweet noodles, a large spoon of soy sauce, and a burning fire。

6

The sauce is covered in ribs, and there is almost no extra soup in the pan, with onion flowers or fragrance。

1. Blanch the ribs or rinse them under running water; both methods can remove the blood, but based on personal experience, the latter method better preserves a fresh and tender texture, although it uses more water. It is recommended to turn the water flow down to a thin stream and place the ribs on a flat plate to ensure the water flows over them, carrying away impurities. 2. Before caramelizing the sugar, make sure to dry the surface moisture of the ribs, otherwise the oil will surely splatter, creating a risk of injury. You can use slightly more sugar when frying, which will make the taste very savory. 3. When stewing, be sure to add hot broth or hot water; cold water will cause the meat to become tough, seriously affecting the flavor. 4. It is best not to add extra salt, unless you have an especially heavy preference for salty food. The fermented bean curd juice, sweet bean sauce, and fermented black bean sauce are already salty enough; adding more salt might make it overwhelmingly salty...