1. Soak the ribs in cold water to drain the blood
2. Add ginger slices, cooking wine, and heat to the pot, add the ribs when it is not boiling, boil the blood foam when the water is boiled, and remove it for use.
3. Heat the pot, add peanut oil, green onion, and ginger until fragrant. Pour the ribs and stir fry. After the outer skin is slightly discolored, add bay leaves, star anise, pepper, barley, cinnamon, orange peel and stir fry. Pour in hot water, add wolfberry, Longan, red dates. Simmer for 45 minutes and add more soup. Foam will be produced during the boiling of the soup, which needs to be skimmed out manually
4. After the meat is soft and rotten, add salt and side dishes and continue to cook for 25 minutes. If you don't like to eat cotton yam, you can reduce the cooking time appropriately.
Tips:When blanching water, add cooking wine and ginger slices to remove fishy, whoever doesn't cook fried pork ribs is easy to remove blood foam. Barley, red dates, and longan oil are removed, and the soup is clear.
