1. Wash the ribs after you buy them.
2. Add scallions, ginger slices and cooking wine into the pot. After the water is boiling, put the ribs in the blanching water, skim the foam, remove the dirt on the surface of the meat, and remove the water.
3. Boil the mushrooms in a pot after cleaning.
4. Put the oil in the wok. When the oil is hot, saute the shallots, ginger, garlic and dried red pepper on a low heat. Pour the blanched ribs and stir fry.
5. After the surface of the ribs is fried until slightly yellow, cook the light soy sauce, cooking wine, balsamic vinegar, and dark soy sauce into the pot, and continue to stir-fry evenly.
6. Then add hot water to the pot, surpass the ribs, and put in rock sugar, tangerine peel, star anise, cinnamon, and bay leaves. Bring to a low heat. After half an hour, put the mushrooms in the mouth, add a little dark soy sauce, add 3 tablespoons of sugar, and continue to simmer until the soup is thick.
7. After about 40 minutes, the ribs can be removed from the fire after the ribs are simmered. Add a little balsamic vinegar before cooking. The sauce and sweet and sour taste of the ribs will be released.
