Steps to make braised pork ribs or braised pork! ! ! Who can tell me something, Sichuan style!

1, a catty of pork belly with skin;

2. Thirty quail eggs;

3, two spoonfuls of rock sugar (about half two);

4, a piece of ginger;

5, octagonal two roses;

6, a spoonful of pepper;

7. Two small pieces of cinnamon;

8. Four dried peppers;

9. Four or five shallots;

10, half a spoonful of soy sauce;

1 1, two spoonfuls of cooking wine;

12, salt content.

Exercise:

1. Wash quail eggs, put them in a cold water pot, cover them and boil them, then turn off the fire and keep them stuffy for more than five minutes.

2. Pork belly is put into a warm water pot and boiled over medium heat for two minutes to remove blood foam.

3. After the pork belly is fished out, it is cut into pieces about one centimeter square (it can be cut into pieces according to personal preferences); After the quail eggs are taken out, soak them in cold water for about five minutes, shell them and dry them with kitchen paper; Ginger is broken; Cut shallots into two sections;

Dry spicy cut into pieces.

4, put the oil in the pot and burn it to 50% heat, and slowly fry quail eggs on medium and small fires.

5. When the oil turns golden yellow, take out and drain the oil.

6. Leave about half a tablespoon of oil in the pot and simmer until it is warm. Stir-fry the rock sugar slowly.

7. Stir fry until the smoked sugar in the pot is brown.

8. Turn off the fire immediately after pouring the pork belly, and turn the meat quickly to make it evenly covered with sugar.

9. Add about 3 kg of soup or water (if the pot is small, it can be divided into several times, but the water must be boiled in the middle), bring to a boil, then add ginger, star anise, pepper, cinnamon, dried Chili, shallot, soy sauce and cooking wine, and cover the lid to slow down the fire.

10, quail eggs and salt are boiled for half an hour, then boiled over high fire, and then simmered for about an hour.

1 1, when the soup is almost dry, switch to high fire to collect the juice.

12, when the soup is dry, turn off the fire, pick up onions, ginger, star anise and cinnamon, put quail eggs around the plate, and then put the meat into the plate.