1. Put 2 spoons of vegetable oil in the pot, add rock sugar if you like sweet, you can add more sugar, the burnt ribs will be more oily, but too much sugar is not good for health, so please put it as appropriate)
2. When the rock sugar has melted and turned lightly browned, pour into the cleaned and drained pork ribs
3. Stir-fry until the ribs become yellow and bright, the most slightly browned
4. Pour in a spoonful of rice wine, sauté until fragrant, add ginger, licorice, dried chili and bay leaves, sauté slightly, pour in light soy sauce
5. After sautéing, pour boiling water to the ribs noodles. After boiling, pour into a small clay pot and cook for 40 minutes to 1 hour.
6. Then turn back to the wok, add the soaked dried day lily, add a little salt, and collect the juice over medium heat. Don't collect it too dry, leave a portion of the juice for the noodle topping
7. When the ribs are cooked in about 15 minutes, pour the flour and water into the automatic noodle machine to make flat noodles
8. When the noodles are almost ready, take a deep pot and boil water. When the noodles are ready, pour them into boiling water and cook them.
9. Put the noodles into a bowl, boil a few cabbage, add a little salt to the noodle soup and scoop it into the noodles (because the noodle soup itself is nutritious, and there is rib juice for the topping, and the soup base for summer is light, I won’t make it separately. Soup base)
10. Add the cabbage, scoop in the cooked ribs, a bowl of hot and fragrant braised ribs noodles are ready
