Jiachen year on the sixth day of the first month (light rain) ep01
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Pork ribs 500g 3 sections of green onions + 1 handful of minced shallots, 4 slices of ginger, 1 star anise, 2 bay leaves, 20g + 30g light soy sauce, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of cooking wine, 4 spoons of white vinegar, the meat bought is soaked in green onions and ginger slices for 2 hours, and the water is changed three times in the middle.
Place the water in the pot, boil the water and cook on high heat for two minutes, this step does not need to add cooking wine, and the meat after soaking is basically no fishy.
Heat the oil and add 20 grams of rock sugar to soften until brown.
Turn to medium and high heat to color, and stir-fry constantly.
After the meat is evenly colored, add it according to 1:2:1:4, the spoon in the ** I use (the uncertain amount can be used as a reference) cooking wine is poured along the edge of the pot to make some pot gas, two spoons of light soy sauce, one spoonful of dark soy sauce, four spoons of white vinegar, black vinegar is also OK, depending on your preference, ginger slices, 30g of sugar, star anise leaves are put in turn, stir-fry.
Add boiling water to cover the meat, bring to a boil, reduce the heat and simmer for 40 minutes.
When the time is up, turn the heat to reduce the juice and finally add a handful of shallots to make the fragrance.
It's really super delicious, this is the most satisfying practice after I found n recipes, sweet and sour, next time I update the plum juice pork ribs to change the soup without changing the dressing.