1. Put clean water in the pot, put the ribs in the pot under cold water, skim the foam after boiling
2. Add the shallots, ginger slices, garlic, aniseed, and pepper, turn to low heat and simmer for 50 minutes
3. After the ribs are cooked, remove them and control the moisture (cover the fresh-keeping film and store in the refrigerator for use at night, of course, you can continue to do it by following the steps below if you have time)
4. Make the sauce, 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of vinegar, 5 tablespoons of water, and mix thoroughly; you just need to adjust according to the ratio of 12345 according to the amount of ribs you use.
5. Bring the wok to the heat, pour in the right amount of oil, pour in the ribs when the oil is hot, stir-fry slowly over a low heat, and fry until the surface of the ribs is golden
6. After the ribs are sautéed, add the sauce, boil on high heat, turn to low heat and simmer for 10 minutes until tasty, add a little salt, and turn on high heat to remove the soup.
