Yearcakebraisedspare ribs

It seems that year cake has become a seasonal staple in winter, always being the favorite of many people. This braised spare ribs with year cake is a perfect match; it's far superior to fried spare ribs and year cake.

Rice

cakemushrooms gingerslicesgreen onions red peppersbay leavesstar anisecinnamonalcohol, sugarpepper and salt

Method:

1. Heat the wok, adding a little oil and sugar;

2. Cook over low heat until the sugar completely melts and turns brown, then add the spare ribs and stir-fry;

3. Stir-fry the spare ribs until they turn slightly golden-brown, then add ginger slices and spices;

4. Add the pre-soaked mushrooms and water;

5. Bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes;

6. Remove the large pieces of spices and ginger slices from the pot;

7. Add the year cake, stir-fry evenly, then cook for about five more minutes;

8. Add salt and pepper powder, etc., seasonings, and stir-fry evenly;

9. Finally, add green onions and stir-fry evenly;

Tip:

1. First, make the caramelized sauce by gently cooking sugar with oil over low heat until it completely melts and turns brown before adding the spare ribs to stir-fry until they are slightly charred; then add ginger slices and spices for further stir-frying, followed by adding pre-soaked mushrooms and water;mushroomsand cook together, until the spare ribs are about 8-9 mature;

2. Then add the year cake, as it is already cooked, so the cooking time should not be too long or short, about five minutes is enough; add salt and other seasonings, then finish with adding green onions for flavoring.