1. Clean the small ribs and cut them into pieces along the ribs
2. Add cold water to the pot, and blanch the ribs in the pot
3. After the fire is boiled, use a sieve spoon to skim the scum
4. Take out the blanched ribs and rinse them with warm water. Add enough boiling water in a separate pot, add the ribs, add ginger, star anise, and dried hawthorn slices and simmer for about 1 hour until the ribs are cooked.
5. Drain the cooked ribs and serve on a plate
6. Mix the juice in a small bowl, add half a small bowl of rice vinegar, add a spoonful of dark soy sauce, 2 to 3 spoons of white sugar, a little light soy sauce, and a small amount of salt. Stir well, the sugar is fully melted into the juice. (You can dip a little juice with chopsticks to taste, and adjust the sour, sweet and salty taste to the level you feel is right.)
7. Pour the adjusted juice on the plate and arrange the ribs so that each rib can be fully soaked in the soup
8. Cover the lid and marinate for about 1 hour (turn the ribs over during the marinating process, so that both sides are delicious)
9. After the ribs are marinated, pour a small amount of oil into the pan to heat, use chopsticks to pick out the ribs, and fry them in the pan. (Do not pour the marinated soup in yet)
10. Fry the ribs on the front and back of the skin, pour the sauce of the marinated ribs, let it dry on high heat, sprinkle with sesame seeds and mix well before serving. (If you want a thicker soup, you can put a spoonful of water starch before it comes out of the pot)
Tips:1. Since the ribs have been simmered before seasoning and marinating, the subsequent processing time is very short. Simply fry it and pour the sauce into the high heat and dry it. The ribs are crispy on the skin and the meat inside is soft and rotten. And the marinated ribs are also very tasty.
2. The best vinegar for the sauce is rice vinegar. The rice vinegar is not too strong, and there is no need to add water. Because the degree of acetic acid and the salt content of each brand of rice are different, the amount of sugar, salt, dark soy sauce and light soy sauce is ink and ink. I can only say a rough idea. When you make it, you need to taste it yourself and adjust it accordingly.
3. Put two slices of dried hawthorn when stewing the ribs, which makes it easier to stew. (Don't put too much, otherwise the whole pot of soup will become sour and bitter)
4. Don't pour the ribs soup. You can add some melon, mushrooms or other vegetables to make a soup.
