Boneless ribs E5a48de588b6e799be5baa631333635634500g, pine nuts 15g, seasonal vegetables 150g, rock sugar, Shaoxing wine, soy sauce, chopped green onion, ginger, pepper, dried tangerine peel, sesame oil, cooked.

[production process]

(1) Trim pork ribs into a rectangle with a length of 18cm, a width of 14cm and a thickness of 2.5cm, wash them, mix them with salt and pepper, evenly rub them on the meat, carry out cell staining (about 2 hours in summer and 4 hours in winter), take them out, wash them, absorb water with a clean cloth, then put them into the meat with an iron fork, and then put down the skin.

(2) Take a casserole, put a bamboo grate at the bottom, put chopped green onion and ginger slices on it, then add pork (skin down), add soy sauce, Shaoxing wine, crystal sugar, dried tangerine peel, pine nuts and water about 300g, cover it, bring it to a boil with high fire, move it to low fire for about 2 hours (depending on the degree of meat crispness), and take out the filtered soup.

(3) Put the tea and sugar into an empty iron pot, put the iron wire on it, put the onion leaves flat on the winding, then put the pork (skin up), cover the iron pot to avoid leakage, and put it on a big fire for a few minutes. Stay away from the fire when there is smoke in the pot and simmer for a while. When the meat is golden and fragrant, take it out, rub the skin with sesame oil, then obliquely cut it into 8 pieces (the knife distance is about 2.2 cm), then cut it into 16 pieces from the middle, keep it intact, put it in the middle of the long waist plate, and take out the pine nuts in the casserole and put them on the skin.

(4) When changing the knife for bacon, put the wok on a big fire, add oil, cook until it is half cooked, add seasonal green leafy vegetables, add salt, sugar and monosodium glutamate (keep the color green), take out the wok, and put the meat pieces at both ends respectively.