1. 1. Prepare the required raw materials (shred ginger, slice shiitake mushrooms, and drain the ribs into hot water to remove the blood for use);
2. 2. Put the ginger shreds in a frying pan over high heat and stir fragrant (put the ribs before changing the color);
3. 3. Stir-fry the ribs until the color changes (medium heat), then add the bayberry wine (do not put the bayberry at this time) and continue to stir-fry for about five minutes;
4. 4. Add shiitake mushrooms, bayberry, dark soy sauce, sugar, salt, and water to cover the ingredients in the pot. Bring to a boil on medium heat and turn to low heat for about forty minutes. Collect the juice.
5. 5. Red bayberry spare ribs.
Tips:1. In fact, the characteristic of this dish lies in bayberry wine (the preparation is quite simple: it is made with fresh bayberry and yellow wine in spring);
2. Because of the bayberry, the cooked ribs are not greasy;
3. There is a kind of sweet and sour pork ribs and the strong aroma of bayberry.
