- Steps-

1. When buying ribs, remember to chop them into smaller pieces to make them more flavorful. Rinse the short ribs continuously with cold water, put the cold water into the pot and heat it up.

2. Heat over medium heat first, then turn to low heat when you see some floating powder appearing to prevent the meat from aging.

3. When you see that the water has completely boiled, you can skim off the floating residue

4. Slowly scoop out all the floating residue with a spoon

5. I generally Just skim it like this, then keep boiling over medium heat for about 40 minutes. Keep a pot of boiling water nearby. You can add more water in the middle. Remember to boil the water. If you add cold water, the meat will become tight and the taste will deteriorate.

6. When cooking the ribs, you can prepare onions, ginger and garlic

7. After 40 minutes, take out the ribs and put them on a plate to dry and set aside. (The time for cooking the ribs can be determined according to your own needs. If you want it to be softer, you can cook it for 1 hour)

8. Heat the oil in a hot pot, add the peppercorns, cumin and aniseed, stir-fry until black, then remove.

9. Turn to low heat and pour in the ribs, sprinkle a spoonful of cooking wine and a spoonful of vinegar on the ribs in a circular motion, and stir-fry evenly. Because the ribs are already cooked, you can fry them over medium to high heat without splashing oil until the surface is golden brown.

10. Turn the ribs to one side to expose some oil, add onion, ginger and garlic and stir-fry until fragrant, then stir-fry evenly with the ribs

11. Add dried chili peppers

12 .After stir-frying all the ingredients evenly, add a small spoonful of salt and dark soy sauce for coloring. If you like it darker, add more dark soy sauce. If you don't like it too dark, add less soy sauce.

13. After coloring, add a little boiling water (mainly to add a little less to the seasoning, otherwise the ribs will not be crispy enough), pour in oyster sauce and a little light soy sauce

14. Add rock sugar. It turns out later that the amount of rock sugar for this rib is a bit too sweet. One and a half pieces is enough

15. Cover the pot and simmer for two minutes to allow the seasoning to absorb.

16. The juice is collected over high heat. The degree of juice collection depends on personal preference. It’s delicious when it’s dry and crispy, and it’s delicious when it’s juicy~

17. My husband likes to eat crispy and dark-colored ones, so when I make them, they are juicier and have more soy sauce.

For a light summer meal, try some fried pork ribs to satisfy your craving~