Cooking Steps

1. 

   Step1:Rinse the ribs with running wate

2. 

   Step2:Start with the ribs and 5 pieces of ginger and 2 tbsp of cooking wine in cold water. The water should be 3 to 5cm over the ribs (the boiled blood foam and dirt are not easy to stick on the ribs when leaving the pot). Boil over high heat. Simmer for 25 minutes over medium heat. This will make the ribs easier to break.

3. 

   Step3:Cook the ribs and make the sauce. In an empty bowl, add 1 tbsp old soy sauce, 2 tbsp raw soy sauce, 1 tbsp cooking wine, 50g white sugar, 1 tbsp salt and a little warm water. Mix well and set aside. (the amount of salt can be adjusted according to personal taste. It's not recommended to change the amount of old soy sauce to avoid too deep color.

4. 

   Step4:Take out the cooked ribs with chopsticks. Pay attention to the blood foam when taking them. Set the spare ribs aside.

5. 

   Step5:Pour a small amount of oil into the non stick pot. There is a thin layer of oil on the bottom of the pot. Heat the oil and turn to a low heat. Add 5 pieces of ginger and 5 pieces of garlic. Fry them to taste good. Pour in the cooked ribs and fry until the surface is slightly yellow. Then pour the sauce into the pot. Then pour in the prepared boiling water. It will not pass the ribs. Heat up. Turn the lid over medium heat and continue firing for 20 minutes. During this period, use a shovel to turn it slightly to prevent the ribs from sticking to the bottom of the pot.

6. 

   Step6:When the soup is a little thick, open the lid of the pot and turn the ribs with a shovel. That is, collect the juice and make the ribs evenly colored. When the soup is thick and the color is finished, put it out of the pot. Can be set according to personal preferences. Shallot. Coriander. Cooked carrots. Boiled broccoli can be. In line with what you have to choose at home.