Tall ribs

By VicentaLakin

Tall ribs
What the doubles shared with you today is the elevated height of the ribs. High-scaling ribs, simple practices, well-dressed colours, tastes of salty tastes, and the name has been elevated, with a gradual increase in spices of 1,2,3,4,5. One, two, three, four, five, this ratio has been introduced in the case of sugar juice. This one's different from that one. High-up rib juice, salty tastes, sugary vinegar, acid. Just remember, change the place between vinegar and raw. The difference between two spoons of vinegar or two spoons of smoke

Recipe Recommendations

  • ribs appropriate amount
  • garlic appropriate amount
  • Jiang appropriate amount
  • octagonal appropriate amount
  • cooking wine 1 scoop
  • vinegar 2 tablespoons
  • white sugar 3 scoops
  • soy sauce 4 tablespoons
  • qingshui 5 scoops
  • soy sauce appropriate amount

Steps for Tall ribs

  • Make Tall ribs step 0
    1
    The pot boils the water, puts the small ribs in and boils them for 30 minutes. Pull it out, put it in hot water, clean it up。
  • Make Tall ribs step 1
    2
    Hot pan, oil。
  • Make Tall ribs step 2
    3
    Put in onions, ginger, eight horns, fragrance。
  • Make Tall ribs step 3
    4
    Put in onions, ginger, eight horns, fragrance。
  • Make Tall ribs step 4
    5
    Put in onions, ginger, eight horns, fragrance。
  • Make Tall ribs step 5
    6
    Infusion juice。
  • Make Tall ribs step 6
    7
    Fire, lid, boil。
  • Make Tall ribs step 7
    8
    It's almost dried up。
  • Make Tall ribs step 8
    9
    Add a few ripe sesame dots. Let's get out of the pan。

    • Tall ribs Make Tips

    1. Boil the ribs beforehand; they will be more thoroughly cooked and tender, resulting in a better texture. If you prefer them even softer and more tender, you can extend the boiling time to 1 hour. 2. The sauce ratio is fixed but can be adjusted according to the amount of meat and personal preference. I use a regular soup spoon: 2 spoons of cooking wine (this is the base amount), 4 spoons of vinegar (2 parts), and so on. You can add one or two extra spoons of water and stew for a longer time, which makes it easier for the meat to absorb the flavor and become tender. 3. Roasted sesame seeds serve both as a garnish and to enhance the aroma; I used roasted sesame seeds. 4. Light soy sauce doesn't add much color, so you can add a small amount of dark soy sauce to adjust the color.

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