1. Drain the bleeding with warm water. Wash.
2. Put cold water into a pot and heat it over low heat.
3. When the water is about to open, turn off the heat, remove the large row and wash it in hot water.
4. Skim off the foam and keep the soup for use. It is said that this is the original food.
5. A large piece of ginger is patted loose, green onions are cut into sections, the coriander is not stalked, and the coriander stalks are loosened with the back of a knife. Don't remove the shallots if they have shallots, just wash them. I bought this green onion and it didn't need to be, so I had to buy it.
6. If there is a little oil in the pot, you must use sunflower kernel (not sunflower seed) oil. If there is no oil, peanut oil will be used. Stir fragrant miso until bubbling. The original recipe is to use dry yellow sauce to add some blanching water to boil. I used Xiangqi sauce if I didn't have it. Put more of this sauce.
7. Pour the blanched meat water and beat in a spoonful of soy sauce to bring to a boil.
8. Add the large ribs, ginger, spring onion and coriander, then add three rock sugars, cover and simmer for 40 minutes. The meat is very soft and rotten for too long. Personally think 40 minutes is enough. Also be careful not to put salt.
9. After forty minutes, remove and divide. This traditional way of eating is ready.
10. The second way to eat is to brush with chili oil, sprinkle pepper noodles, cumin, and sesame into the oven.
11. Bake at 180 degrees for ten minutes.
Tips:Rock sugar brightens the meat, just put three small pieces. This meat is fragrant in its sauce. Don't put enough salt in the soy sauce.
