Finger food sparerib Sichuan style finger food sparerib

1. Material: 2 ribs, 3 red peppers, 2 star anise, 6 pepper, 2 fennel leaves, 2 fennel leaves, 5 grams of soy sauce, 5 grams of cooking wine, 2 grams of rock sugar, 5 grams of ginger, 5 grams of garlic, and white sesame seeds 1 gram.

2, first go to the blood, then slice the ginger, boil the water, throw the ginger slices into the boiling water, and wash the ribs. After the water is boiled, add the ribs and cook for 2 minutes until the ribs turn white. Turn off the heat.

3. Take out the ribs and wash off the floating powder on the surface with clear water.

4. Prepare ginger slices, garlic slices, peppers and rock sugar.

5, fire, add a little oil, until the rock sugar slowly melts into caramel color, add ribs, and stir repeatedly until all colors are uniform.

6. After coloring, move the ribs to one side of the pot, leaving a small amount of oil and rock sugar paste in the blank. Add ginger, garlic and chopped pepper here, stir-fry lightly to make it spicy, and then mix the ribs with spices.

7. Add the prepared star anise, fennel, bay leaf, pepper, soy sauce and cooking wine, stir fry for 1 min, add water, almost no ribs, cover the pot and simmer over medium heat. After boiling half of the water, taste the ribs, and then add the right amount of sugar and soy sauce according to your favorite taste. Continue to cook until a small amount of juice remains, then turn off the fire and put on the plate.

8. Sprinkle a little white sesame seeds to add flavor.