Blanch the water, drain the water, pour a little oil into the pan, pour the ribs into the pan, stir-fry, and change color slightly.

One spoonful of cooking wine, two spoonfuls of raw soy sauce, three spoonfuls of white sugar (crystal sugar), 5/6 spoonfuls of vinegar, and 4 spoonfuls of acid dislike. Personally, I think 5/6 tablespoon tastes better. A full spoonful is 15ml.

Pour in one octagonal juice and stir-fry evenly.

I also added half a spoonful of old smoke to make the color more beautiful.

Add the water that has not passed through the spareribs, cover and simmer for 40-60 minutes over a small fire, adjust the time by yourself when the fire is large, or collect the juice over a large fire after 15 minutes of high pressure. According to my taste, I am OK when there is very little soup left.

Because several dishes are to be fried, the spareribs are poured into a casserole and braised for more than 40 minutes. The spareribs are slowly braised over the minimum fire and the water is braised until the remaining 1/3 is turned on to collect the juice. The heat can be turned on to medium heat. It is not easy to paste the pot if the juice is kept stir-frying. After the water is reduced, add water starch to thicken and sprinkle a large sesame. This tastes better.

How do you feel? Is it beautiful, refined and full of rich colors.

Look at my eldest brother left a lot of meat bones, very delicious.