The fragrance ribs
By VicentaLakin
It's a little bit of a scavenging latte, and when it's soaked with blood, it's made of all the spices for about four hours, and the ribs, together with the soup, pour into the pot, with the proper amount of water, soothing to soft, and then the juice. As long as you've got the fire and the time, you can do whatever you want with the meat, and you can keep the fire with the juice. It's so nice to open the lid, it smells like roses, it tastes good behind the entrance, it's sour, it's perfect for the winter. As for the sauce, I didn't exactly do it the way I wanted, and I changed it a little after I tasted it. If you're not sure how much sauce you can put on, then taste it when you use it
Recipe Recommendations
- pork ribs appropriate amount
- ginger slices a little
- red onion a little
- soy sauce appropriate amount
- Zhuhou sauce appropriate amount
- South milk appropriate amount
- rose wine appropriate amount
- white sugar appropriate amount
- edible oil a little
Steps for The fragrance ribs
1
b. Bone cleaning, 2 hours of blood water with fresh water and ginger tablets, and 2-3 breaks of water
2
When the ribs are bulged, water is poured out and water is drained from the kitchen paper towels
3
(b) The transfer of 2 spoons of raw, 3 spoons of caviar, 1 southern lactation, 2 spoons of rose lush, and half a spoonful of sugar into the sealed box, so as to shattering all the sauce of the southern lactation
4
Onions are cut
5
Pour the ribs in a box filled with spices and pour them into red onions
6
Combination of ribs
7
(b) Closely sealed boxes for about four hours in the fridge
8
And it shall heat the iron pot with a little oil
9
(b) Put it in the salted ribs
10
(b) Reveal the ribs properly and heat each of them as much as possible
11
(b) Pumping of pickled ribs into the pot, then pouring into the proper amount of water, so that the amount of water and the ribs are essentially flat
12
And when the fire boils, then the foam is fluttered
13
(b) When the foam is filled, the lids of the pot and the little flames
14
(a) Scorch to ribs for approximately 40 minutes
15
打开锅盖，转中火慢慢收汁，待汤汁变少变浓稠，即可关火。Onions are cutThe fragrance ribs Make Tips
1. I use a cast iron pot to braise the ribs; it seals well, so not much water is needed. If using a different pot, increase the amount of water appropriately; 2. Adjust the braising time based on the cookware and your stove's heat. Once the ribs are tender, reduce the sauce; 3. Do not leave the stove while reducing the sauce; stir frequently with a spatula to prevent burning; 4. After turning off the heat, cover the pot and let it sit for another 10 minutes using the residual heat; the flavor will be even better.