1. After chop short ribs, blanch them with boiling water to wash away the foam
2. Sliced green onion and ginger ready
3. Put 2 tablespoons of oil in the wok and stir fry with sugar on low heat
4. Stir-fry the sugar and float on the surface of the oil into a brown frothy state
5. Add the ribs and stir fry
6. Add the prepared green onion and ginger and stir fry together
7. Stir fry until the ribs are oily
8. Add water to the ribs, add the five-spice powder and seafood soy sauce at the same time, cover the medium heat and simmer
9. Boil until half of the soup is left and add salt
10. Finally, boil the oil and add some chopped green onion.
Tips:Be careful when you boil the sugar, don't boil it, or it will taste bitter. Stir-fry the sugar over a small fire, the spatula keeps sliding, and you can put the ribs when you see brown foam floating.
In the end, be sure to cook the pan to make the ribs get oily.
