1. Soak pork short ribs in cold water and wash.
2. Cut the green onion with an oblique knife and shred the ginger.
3. After the small row is drained, add the green onion and ginger shreds and the seasoning of the ingredients group.
4. Grab it well and marinate for more than 1 hour (I marinated this one night in advance, it is a bit salty, so embarrassing. But this also reminds you, if the marinating time is longer, try to pay attention to the saltiness).
5. I forgot to take a photo at this step, I can only explain it in text. Put greased paper or tin foil on the ribs (you must pick up the chopped green onion and ginger in advance in this step, otherwise it will have a burnt smell when baking), then cover with a layer of greased paper, and put it in the upper and lower heat at 200 ℃ to preheat Bake in the middle of a good oven for 30 minutes.
6. Change to a clean baking tray and place it on clean greased paper and bake at the same temperature for 10 minutes (you don’t need to continue to cover the greased paper), then take out and turn all the ribs over and bake for another 10 minutes.
7. Just take it out of the oven and put it on the plate.
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