1. Boil the ribs in a pot of cold water to remove the blood and let dry
2. Add rock sugar to the hot oil pan, add the ribs after melting, fry the ribs until the skin is slightly browned
3. Add star anise, ginger, and dried chili peppers. When the water in the pot is dry, drip the white wine along the pot so that the aroma of the wine is fully immersed in the meat, and then add an appropriate amount of dark soy sauce
4. Add corn cubes, scallion white, pour boiling water over the corn, simmer on low heat until tender, remove the scallion white, and collect the juice.
Tips:I didn’t use cooking wine for this dish. I used white wine. White wine has strong deodorizing power and strong aroma of wine. If the ribs are chewed carefully, they still have a light wine aroma.
