1. Wash a small row of a catty, + ginger + bay leaves + salt + pepper + star anise + cinnamon, bring to a boil on high heat, turn to low heat and simmer for about 45 minutes.
2. Rib rice cake, soak in water to soften.
3. Heat oil, add ginger slices and sauté.
4. Add the stewed short ribs and fry until the cold noodles are slightly brown.
5. + Cooking wine + light soy sauce + salt + sugar stir fry.
6. + Rice cake strips + Freshly braised pork ribs soup + Soy sauce stewed until delicious.
7. Just out of the pot.
Tips:This Shanghai dish with thick oil red sauce requires a little more sugar to taste.
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