1. Blanch the ribs and remove them ten minutes after the water is boiled
2. After blanching the ribs, drain the water and let cool
3. Slice ginger and cut green onions into small sections. I use Hakka black glutinous rice wine. If you don’t have one, you can use other wine instead, but cooking wine is not recommended.
4. After the cold pan with cold oil is boiled, pour the ribs and stir fry until golden brown starts to appear on both sides
5. Add soy sauce and stir fry over medium heat
6. Add fermented bean curd and other seasonings and stir fry
7. Stir all the seasonings in the pot and add the broth or boiling water. After the high heat is brought to a boil, change to medium heat, buckle the lid and cook for 40 minutes
8. After forty minutes, collect the juice on the fire and serve it on the plate
Tips:If there is no broth, let go of the water, not cold water
