2. Chop the ribs into small pieces, put them in a cold water pot, boil them over high fire, skim off the floating powder, pour out the blood, and spare the ribs. This step is called flying water, which is used to remove the fishy smell and surface oil stains of meat and make the soup clear and fragrant.
3. Heat the wok, add a little peanut oil, add a proper amount of sugar when it is 40% to 50% hot, stir it gently with a small fire and shovel to avoid burning the sugar;
4. After the sugar melts slowly, it becomes lovely orange;
5, after flying water, pour the small row into the pot and stir fry evenly, not too long, so as not to make the meat wood;
6. Add cold water to the pot, then put the small row and all seasonings (the seasonings should be wrapped in gauze or a special container with holes to avoid mixing into the soup) into the pot, and the water level should be about one centimeter higher than the ribs;
7. Boil with high fire first, and then simmer slowly. After an hour and a half, the juice is almost collected, and the fragrant braised pork chops can be cooked.