1. Wash and cut the pork short ribs, finely chop the green onion, shred the ginger, and set aside; soak the dried yuba in cold water for about 15 minutes, and wait until the yuba is bean-colored
2. During the soaking of the yuba, add water to the pot and boil, pour the washed ribs into the pot, cover and continue to boil for about 2 minutes, remove the blood, remove the ribs, cool the removed ribs, add light soy sauce and ginger Marinate for 5-10 minutes
3. After the pan is heated on high heat, put in sesame oil. After the oil in the pan is hot, put the prepared ribs in the pan, turn to medium and low heat to start frying, and remove the ribs when they are golden.
4. Put water in a pot and boil, add ribs and yuba in boiling water, turn to high heat, cover, and boil
5. After the water is boiled, reduce the heat to a slow simmer
6. After simmering for about 20 minutes, add salt and green onions and cook for another 8 minutes.
Tips:1. When soaking yuba, you can use a bowl to hold the yuba until the yuba is completely immersed in water;
2. Don't put dark soy sauce when marinating ribs, the dark soy sauce is very heavy;
3. If you don’t like to eat scorched pork ribs, you don’t need to deep-fry it, so you can save the process of pickling and frying. Just remove the pork ribs from the blood-removed water and put them in the boiling soup pot, then add the stew and fry them. The ribs will make the soup slightly oily.
