1. The fine ribs let the seller chop into small pieces with blisters of bleeding water.
2. Cut green onions into sections.
3. Ginger slices.
4. Peel the garlic and set aside.
5. Garlic leaf nutmeg sesame pepper star anise set aside (the sesame pepper can be replaced with pepper).
6. Wash the millet spicy and set aside.
7. Soak the pork ribs in a cold water pot (don't boil the underwater pot, the ribs will get old).
8. Add a piece of green onion and a slice of ginger to the cooking wine and let the water in the pot boil.
9. Add an appropriate amount of oil to the pot.
10. Put three tablespoons of rock sugar and simmer on a low fire to make a caramel color.
11. Stir-fry until caramel-colored.
12. Pour in the ribs and stir-fry over medium heat to make each rib be sugar-colored.
13. Pour one spoonful of dark soy sauce and two spoonfuls of light soy sauce and stir fry until it is colored.
14. Add green onion, ginger, garlic and stir fry for a fragrance.
15. Pour in the boiling water that has not been used for the ribs, pour in a spoonful of Pixian bean paste, turn to a low heat, and simmer for 40 minutes, then turn off the heat (leave appropriate amount of soup).
16. Let's eat it, it smells good.
Tips:1. The sugar color should be sautéed on a low heat or it will be mushy
2. The amount of soup reserved is based on personal preference. If you like more soup, keep more, and if you don't like too much soup, keep less.
3. I didn't put salt in the later period because the soy sauce and bean paste already had a salty taste, so that the aroma of the meat can be maximized. The amount of salt can be adjusted according to the amount of soup left.
