Pork ribs, ginger, onion, spices (star anise, fennel, kaempferia kaempferia, cinnamon, tsaoko, clove and fragrant leaves), pepper (a little), salt, monosodium glutamate, sugar, cooking wine and soy sauce (light soy sauce).

Exercise:

1. Slaughter the ribs into 4cm pieces, put them in boiling water to remove the blood, and pick them up and wash them for later use. Slice ginger, wash onion and tie it into a knot (about 3 pieces).

2. Pour the oil into the pot. When the oil is still cold, add sugar (a little more, about one sugar, 2.5 or 3 oil) at the same time, and stir-fry the sugar slowly over low heat. When the sugar water begins to turn reddish brown and start to emit reddish brown foam, immediately pour the ribs into the pot and stir-fry, then add ginger slices, pepper and spices, stir-fry a little cooking wine and soy sauce to color, add water, salt and onion.

3. Prepare the fatter ribs first (I don't think the whole thin one is as delicious as this). You can prepare as much as you want, and you can sell the meat master to chop it for you.

4. Add water and salt to the ribs and cook them until they are 80% cooked. If you have enough time, you can cook them in a rice cooker.

5. Take out the ribs (soup for later use), drain them, and put them in the oil pan (not too much oil, because fried ribs will produce oil) and stir fry. First add yellow wine and stir-fry the bouquet, then add soy sauce and stir-fry the sauce, then pour the soup into the pot, don't pour too much at a time, stir-fry for several times, and stir-fry for the last time until the juice is half dry.