Braised pork Ribs

1. Cold water Gal, micro-open to small fire to keep the micro-open state skim floating foam;

2. The meat is fished out cold water to rush down (rushes to attach blood), then soaks in the cold water, the soup heat preservation and so on will use;

3. The meat is fished out of cold water;

4. Fried onion and ginger garlic in oil pan;

5. Fry the meat to the surface of the micro-Coke;

6. Add wine, vinegar, raw smoked old smoke, and just the soup (not hot words first heated), sugar;

7. Soup is not enough to add water to nearly completely submerged ribs;

8. Open the fire to low heat, keep the micro-open state;

9. Add salt to the remaining 1/3 to 1/4 of the water and dry the fire;

10. Done.

11. Meat can not be too much, 1 catty almost, too many words do not Tang water or fry are not good.

Braised pork Ribs