1. Wash the ribs and use hot water to remove blood foam and set aside.
2. Soak the purslane in water for about 15 minutes, cut off and set aside.
3. Ginger slices.
4. Heat the pan with ginger slices, cinnamon, star anise, and ribs and fry until golden on both sides.
5. Pour the cooking wine over medium heat and stir fry until the alcohol evaporates and the moisture becomes dry.
6. Pour in an appropriate amount of Kikkoman soy sauce and stir well.
7. Spread the purslane dry on the ribs.
8. Add warm water and pour along the side of the pot until the ribs are covered. Bring to a low heat and simmer.
9. About one-third of the soup, add the right amount of salt.
10. Add white sugar and stir-fry until seasoning, and finally collect the juice over medium heat.
Tips:1. I personally think that if time permits, it is better to soak the ribs in water. It happened to be a weekend. We didn't have time to go out to play, and we burned it when we bought it at the vegetable farm, so I chose to boil water to remove the blood.
2. A careful friend may find that I did not put dried hawthorn this time. Ha ha, I think the purslane itself has a slightly sour taste, so I didn't add it. The facts prove that the ribs are just as chewy.
3. Friends who don't like purslane can add dry goods that they like, but according to different dry goods, pay attention to the time of soaking hair.
