1. Boil the ribs in cold water for 3 to 5 minutes, and turn off the heat when there is a lot of blood foam floating on the top.
2. Remove the ribs and control the water.
3. Heat the wok and add vegetable oil, add rock sugar and stir continuously with chopsticks until the rock sugar is red and bubbles.
4. Add the blanched ribs and stir fry until they are colored.
5. Add shredded ginger, light soy sauce, and dark soy sauce and continue to stir fry for color.
6. Add boiled water, cooking wine, and star anise to a boil and simmer on medium-low heat for about 40 minutes.
7. Add appropriate amount of salt, taste the sweetness of the soup, if it feels not enough, add a little rock sugar at this time, and then collect the juice on high heat. When the soup is almost finished, add the vinegar and stir-fry evenly.
8. Finally, the broth is dried until the bottom oil in the pot is seen, and the cooked white sesame seeds are sprinkled.
9. Finished picture
Tips:1. Rib ribs are better for ribs, blanch cold water into the pot, and add boiling water to the stew.
2. Put the aged vinegar last, otherwise the taste will evaporate during the heating process.
