1. Wash the ribs and control the moisture for later use
2. Cut the green onions into chopped green onions, and cut the ginger into slices.
3. Pour an appropriate amount of oil into the wok, then put a spoonful of sugar, stir it with a spatula over a low heat, and fry the sugar color first.
4. Stir-fry on low heat until the sugar is almost gone and bubbling slightly, then pour in the ribs.
5. Pour the ribs and stir fry over high heat. Because there is water on the ribs, oil will splash when poured into the pan. Be careful not to burn them!
6. When the ribs are white, add 2 tablespoons of oyster sauce, 3 tablespoons of soy sauce, cooking wine, 1 aniseed, and 1 pinch of peppercorns.
7. Stir evenly over high heat
8. After stir-frying the ribs, pour in a bowl of warm water, stir-fry slightly, turn the heat to medium and low heat, and simmer the ribs for about 15 minutes. When stewing, pay attention to stir fry in the middle, do not paste.
9. While the ribs are being stewed, shred the kidney beans, fold them into small pieces, and wash.
10. The soup in the ribs is thick and thick, now the kidney beans are added.
11. Stir-fry the kidney beans evenly dipped in the soup, fry until the kidney beans turn green and darker, then add water and simmer slightly.
12. When the kidney beans are greener, pour half a bowl of warm water into the kidney bean ribs, pour in 1 tablespoon of MSG, 1 tablespoon of salt, stir fry evenly, simmer for 10 minutes, the soup will thicken and it will be ready to serve. The green color of kidney beans is heavier. The water in the kidney beans is fried out. At this time, add some water to stew the kidney beans, and the kidney beans will be delicious.
13. The ribs are soft and glutinous, and the stewed kidney beans are particularly tasty. Pair it with a bowl of rice and water, and enjoy it!
14. Finished picture.
Tips:There is water on the ribs, so oil will splash when poured into the oil pan, so be careful not to scald them!
