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1. Prepare the ingredients.
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2. Rinse the bayberry several times with clean water, then soak it in salt water for 15 minutes (insecticide and sterilization), then rinse it with pure water and drain the water. Add sugar and marinate for 1-2 hours.
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3. Put the ribs in a pot under cold water, pour some rice wine (cold water is good for the precipitation of impurities in the ribs, and the rice wine will remove the fishy) and bring to a boil.
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4. Remove the ribs, wash the ribs with warm water, drain the water, and set aside.
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5. Put a little oil in the pot, fry the lower ribs until the surface is slightly yellow, pour in light soy sauce, sugar, rice wine, and a small amount of hot water (you can also use bayberry juice instead of hot water, and the saltiness can be adjusted according to personal taste).
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6. Cover the high heat and bring to a boil, skim off the froth, turn to medium and low heat and cook for 20-30 minutes, until more than 1/4 of the soup remains, and the ribs are cooked and tender.
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7. Add the marinated bayberry, cover and boil, turn to medium heat and cook for 5 minutes (the bayberry is not crushed, according to personal mood).
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8. Finally, heat up the juice, and when the soup is thick, add the right amount of chicken essence.
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9. Lift the pot and serve it on the plate. The bayberry ribs are sprinkled with chopped broccoli, and the plate is decorated with cucumber slices and bayberry. A delicacy with all colors, fragrances and flavors can be served on the table.
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Tips:1: The ribs should be chopped into small pieces, so that they will be cooked quickly, the taste will be quick, and the flavor will be quick to melt with the bayberry!
2 When frying pork ribs, add a little more sugar than usual, because the bayberry is a bit sour.
3 Bayberry, you can also squeeze it, it is more delicious; not squeezed, the appearance value is higher, the taste is very special!
4. If you want to be beautiful, put bayberry in the last five minutes, which is more beautiful.
