What's the taste of ribs with sauce? What can I do to make the face value higher?

They are all shipped from Guangdong, and the Shanghai thick oil red sauce that Suzhou doesn't eat from time to time is mainly not sweet. When I arrived in Wuxi, the taste of the food suddenly became sweet, which was really strange. Put the ribs in a container, marinate them with salt and distiller's yeast, and cover them for about 3-5 hours ~ this is very important. The ribs that have not been marinated are hard and tasteless. You must choose the straw ribs with three concentrates as the main ingredients. Our hotel has ribs with sauce, beef with sauce, steak, lamb chops and so on. All in the same way I'll send you the method of sauce beef, and the method of ordering sauce ribs is the same, with little difference. Several stores have different recipes of Lao Lu. At present, there are mainly two old brands, Sanfengqiao and Zhenlaolu, which represent Wuxi meat and bone styles respectively. Boil onion, ginger, fennel, cinnamon, star anise and angelica dahurica in oil.

Stir-fry fragrant leaves with ribs and cumin powder until dry, then add broth or clear water to soak ribs. The meat next to the bone is tender and sweet, which should be said to be famous in Jiangsu, Zhejiang and Shanghai. People in Wuxi have to queue up at Sanfengqiao to buy sauce spareribs. This famous dish should have a unique processing technology. I want to know how to cook sauce ribs in Wuxi. The main reason for frying ribs is that it is difficult to remove meat when stewing. Next, stir fry, leave a small amount in the pot, add the seasoning and hot pot bottom material we have prepared, stir fry the hot pot bottom material into the ribs, stir fry, add soy sauce and add water, subject to the flooded ribs, boil and cover, and simmer for one hour.

Marinate in Chinese liquor for three days, put the marinated spareribs in the pot, blanch them, take them out, skim the foam and dirt from the bottom of the pot, put the spareribs in the pot, and put all the ingredients in the fire. Stew, about two hours later, wash and drain, put some oil in the pot to fry the ribs, add ginger slices, cooking wine and soy sauce, stir fry a few times, then add hot water that hasn't touched the fingers of the ribs, season after the fire boils, and finally slowly add water to the ribs. Add soy sauce and sugar, simmer on high fire until the water boils, then simmer on low fire for 35 minutes, stir-fry several times in the middle to avoid sticking to the bottom, and serve out.