Red-burned ribs

By VicentaLakin

Red-burned ribs
Bean bean is a regular at the summer northeast table, and it's probably the most sold and cheapest on the market. This red-burned bean bean horn adds a “hot” to the “red-burn” and “brand” and can't help but wonder that it can taste so good

Recipe Recommendations

  • beans 1 kg
  • ribs 1.5 kg
  • soybean oil 1 tablespoon
  • soy sauce 1 scoop
  • white sugar 1 scoop
  • salt appropriate amount
  • aniseed 1
  • boiling water 2 bowls

Steps for Red-burned ribs

  • 1
    A large spoon of oil and a spoon of sugar is placed in the pot, and the fire brings sugar to a broad yellow foam, which is then burned in the pelvis。
  • 2
    It's made of ribs, and it's added to the soy sauce and material。
  • 3
    When it is felt that the color of the ribs is red and even, the bottom of the bean horn continues to be fried until it turns green and soft。
  • 4
    Add salt and water, cover the top of the pot, stew to the bean bean bean bean and the ribs are ripe, leave a little soup juice and make a pot。

    • Red-burned ribs Make Tips

    I usually process the pork ribs I bought before cooking, freeze them in the refrigerator, and defrost them when needed. The specific method is: Boil the ribs to remove the blood, wash off the blood powder with running water, place it in the pan with clear water, add the onions, ginger, pepper grains and aniseed materials in a box and place it in the pan, wait for the water to boil, simmer on low heat for about 30 minutes, let cool, and place in the refrigerator in bags.

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