Sauce big stick bones, pork ribs

Some want to eat pork ribs, some want to eat big stick bones, come on, this pot is satisfied.

Ingredients

Porkribs Twocatties

Bigstickbones Two

Sichuanpepper,spices,cinnamon,bayleaves appropriateamount

beanpaste Appropriateamount

Lightsoysauce,darksoysauce,cookingwine Appropriateamountofsugar

Appropriateamountofgreenonionandgingerslices

Cooking Instructions

Two pounds of pork ribs,
Two stick bones, each chopped into two pieces.
Soak in cold water in bloody water.
Soak in cool water as well.
Green onion and ginger set aside.
Sichuan pepper, large ingredients, cinnamon, bay leaves for later use.
Set aside bean paste.
Put the washed pork ribs into the pot, put a little cooking wine and green onion and ginger slices in the pot.
Skim off the foam when the water is boiled, and rinse directly without skimming.
Rinse the ribs with hot water.
Heat the pan with oil and turn off the heat, wait for a while and then use it normally so that it won't stick. (Because the iron pot that has just made the soup will 100% stick to the pan if the meat is fried directly).
Put oil in a pan.
Add two tablespoons of bean paste and stir-fry.
Stir-fry over low heat until fragrant.
Stir-fry like this.
Put Sichuan pepper, spices, bay leaves, cinnamon and stir-fry.
Add the green onions, and continue to stir-fry the ginger slices over low heat.
Cook with a little cooking wine.
Add an appropriate amount of sugar.
A little Qianhe flavored super fresh light soy sauce.
A little dark soy sauce with sea and sky mushrooms.
A little bit of oil and white pepper.
Pour in plenty of boiling water.
Put the blanched and washed pork ribs into the saucepan in advance.
Pour the stir-fried soup into the saucepan.
If the water is not enough, add some hot water.
The amount of water does not pass the ribs, turn on a large fire.
The color is not enough, and add some dark soy sauce.
Boil the pot without covering the pot for about 5 minutes to dissipate the fishy smell.
Turn the center to simmer over low heat.
Cover the pot and simmer over low heat.
Just simmer over low heat.
After simmering for an hour, add salt (2 and a half tablespoons), put salt too early and the meat will not rot easily.
I like to eat soft and rotten, fragrant and flavorful (stewed for 2 hours).
The flesh is all boneless.
Do you want to eat it?
I love to eat big stick bones.
Serve it out and pour some soup into it.
It's a big pot of ribs and stick bones, and each takes what he needs.