Generally, it takes at least 30 minutes to stew ribs in casserole. Stewing ribs in casserole can ensure that the nutritional value of ribs is not destroyed to the maximum extent, and it can make ribs taste soft and rotten, which is more conducive to the absorption of nutritional value.

Ingredients: ribs 500g, onion, ginger, garlic, cooking wine, soy sauce, soy sauce, vinegar, salt and rock sugar.

1. ribs are pure ribs, about 500g, cut into small pieces and washed with clear water for later use;

2. Boil cold water in the pot, put 2-3 pieces of green onions and a few pieces of ginger in the pot, and cook wine in moderation. Blanch the ribs in a pot until the water boils, skim off the floating foam in the pot, take out the ribs and drain them for later use;

3. Take a casserole with a suitable size, pour an appropriate amount of cooking oil into the pot, heat it with low fire, add 5 or 6 pieces of rock sugar and stir-fry until the rock sugar melts and turns purple, and then stir-fry the ribs in the pot to make each rib uniform in color (remember that stir-frying the ribs with low fire will lead to easy stir-fry of sugar color and bitter taste, which will greatly affect the taste and taste of the casserole ribs);

4. Cut an appropriate amount of onion slices and ginger slices into a pot, stir-fry them together with the ribs, add a tablespoon of soy sauce, stir-fry the fragrance, add a bowl of hot water, and the amount of water is just below the ribs, ready to start stewing;

5. Add a spoonful of soy sauce to color and a spoonful of oyster sauce to taste. Cover the casserole after the fire boils, simmer for about 20 minutes, add appropriate amount of salt, and place according to personal taste. The whole process needs to be stewed for 30 ~ 40 minutes. Finally, the juice is collected from the fire and the ribs can be cooked.