Ume small row, sour and sweet, very suitable for summer without appetite. I took a picture of the process and recorded it today.
Prepare the raw materials. Put the ebony in a bowl and soak in water.
After washing the ribs, they are boiled in clean water, then rinsed with running water to clean the dry water.
Reprocess the ribs into the clear water, add the fragrant leaves, aniseed, cinnamon, onion and ginger slices to boil, add a spoonful of rice wine, and then simmer for 20 minutes.
Stewed for 20 minutes, ribs, stewed pork ribs soup, boiled noodles, boiled, or add your favorite vegetables to make a soup is very fresh.
In a pot, put the cooked ribs, add the right amount of water, rice wine, soy sauce, soy sauce, sugar, rock sugar and soaked ebony (pour water together), boil again, add the right amount of red yeast Powder (if you can not add), turn to low heat for 30 minutes, add rice vinegar and open the fire to collect juice.
Put a photo of red yeast powder, there is no need to add it, the ribs added with red yeast powder will be beautiful after being stewed.
Close the ribs of the juice and turn off the fire. Sprinkle a little white sesame and stir fry.
I like to make ebony small platters like to cook until half cooked, so that you can get a soup pot. Then add the roast again, the ribs do not need to be oiled, as long as the juice is wrapped around the ribs, the same looks good and delicious.