This time, I used Taiwan's Jinlan soy sauce paste, so it's called "Jinlan spareribs". This soy sauce paste is thick, not very salty, not heavy colored, and tastes delicious. It's worth recommending. Jinlan ribs can be regarded as two kinds of ribs. The stewed pork ribs soup can be added with auxiliary materials for one kind of eating. The stewed pork ribs can be fished out to be full-bodied, and the second kind of eating can be completed quickly.
Practice:
1. Put the ribs into the cold water, add the wine and blanch, rinse with warm water after leaving the pot, and then put them into the pot again and stew with onion and ginger for 50 minutes.
2. Heat the pan with oil and add ginger slices to the pan, stir fry the ribs until the surface is yellowish and crusty.
3. Add sugar and stir fry until the color is sugar and wrap it on the surface of the ribs. Stir in the Jinlan soy sauce paste and stir fry until the color is on. Add salt and vinegar.
4. Pour into the pork chop soup, and cook until the soup is full-bodied. You can put it out of the pot and put it on the plate, or transfer it into the dry pot, light the alcohol block, and stew while eating.