1. Ingredients: ribs, quail eggs, carrots, green onion, ginger, garlic.
2. Pork ribs in a pot under cold water, boil to force the bleeding, remove the quail eggs, boil and peel them, cut carrots, sliced green onion, slice ginger, and slice garlic.
3. Put a little oil in the pan, lower the ribs, and fry until golden on both sides.
4. Add garlic, green onion, and ginger slices and sauté until fragrant.
5. Push the ribs aside, pour in Pixian bean paste, and stir fry until fragrant.
6. Add cooking wine, light soy sauce, dark soy sauce, stir fry, and add water that hasn't had the ribs.
7. After the high heat is boiled, turn to low heat and add cinnamon, peppercorns, aniseed, and hawthorn slices. Cover the pot and cook for 30 minutes.
8. After 30 minutes, pour quail eggs.
9. Pour in the carrot cubes and cook on medium heat until the carrots are ripe.
10. Add sugar and heat to collect the juice. (The former bean paste and light soy sauce already had a salty taste, and the salty taste in the soup was enough, so no more salt was added)
11. The finished product, the tempting ribs are on the table. . . .
Tips:Adjust the amount of bean paste according to your own taste, and add salt according to the saltiness.
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