Fang Zi readjusted
|Pork ribs||A catty|
|Cassia||Two small pieces|
|star anise||5 pcs|
|salt||Its not mandatory|
|Rock sugar or white sugar||Two tablespoons|
|soy sauce||Two tablespoons|
Cut the ribs into small pieces and rinse them (many people will pass water, but I still prefer to rinse them with cold water as much as possible, because it feels that water will reduce the umami of the meat, and it will be cooked for so long, you can eat anything)
Heat the pan, add the oil, fry the star anise a few times, and push to the side
The lower ribs are fried until they change color, and the edges are somewhat golden.
Two spoons of soy sauce, a spoonful of old soy sauce, stir fry twice.
The hot water did not pass the ribs.
Under cinnamon, boil.
After boiling, transfer to a saucepan and simmer for 45 minutes.
After 45 minutes, transfer to a wok and add rock sugar. Some people like to fry the sugar color first, but I personally think that on the one hand, frying the sugar color hurts the pot.
Here, the sugar is added until the last sauce is collected. The pork ribs absorb the taste of soy sauce and big ingredients, and the outer layer is coated with a thick syrup. I like this taste more.
The juice is thickened by the fire, and if it feels light, add a little salt, it is generally not needed.
Set the plate and drizzle the sauce.