Ingredients: ribs 1 kg, 6 tbsps of soy sauce, 6 cups of oil, 3 slices of ginger, 2 tbsps of wine, 3 tbsps of rock sugar, star anise 1, cinnamon (half an inch long) 1, sesame oil 1 tbsps, salt 1/2 tbsps. Stir-fry the ginger slices in another oil pan, pour in the soy sauce left over from the ribs, add 2 cups of wine, rock sugar, star anise, cinnamon and boiling water, cook in the ribs for 30 minutes until the juice is almost dry, and then pour in sesame oil. First, I marinated the ribs for about an hour. I poured out the marinade and left the soy sauce. Foreign meat tastes very strong, so I don't need salty soup anymore. Last time, my roommate just didn't listen to me and continued to cook with marinade. As a result, the chicken was fried with a fishy smell. I didn't have that much rock sugar, so I only put a few, mostly sugar. When you start the pot again, you not only fry the bottom of the pot with ginger, but also put a lot of onions and garlic. In the process of collecting juice, I put ginger slices. Today, the success of this dish lies in completely masking the unique fishy smell of New Zealand pork. Plus, I don't cook many ribs, and I naturally put less seasoning, but it's not completely half-and-half, and I keep adjusting it when I collect the juice. Like star anise and cinnamon, they are very strong, so I invited them out halfway. I didn't put the last bit of sesame oil because I used a lot of oil. Girls don't like oily dishes! Besides, I want to put sesame oil mainly to brighten it. I did it beautifully today. It is said that the gloss of this dish lies in the ratio of soy sauce to sugar. Hmm! One more thing, I didn't fry so much, which was a waste. I put about twice as much oil as I usually cook, and after frying the ribs, I will pour the oil into a small cup when the pot is a little cooler. When I pour it, I will see a little red and black sediment under the oil in the pot, so I don't want those. I guess it's blood from the ribs. When you start the pot again, just pour a little oil from the cup. Put a little oil on it, and the dirt will easily precipitate, and the oil on it is still completely clean. The remaining oil can be used for cooking the next day. What's more, it seems that it doesn't look good every time. However, this is my first time to do it. I think it's quite successful! ! Flowers need green leaves to decorate them. Of course, such good ribs need some refreshing vegetables to make side dishes! Before cooking ribs, pickle cucumbers with sugar, salt, vinegar, a little pepper and minced garlic. Unfortunately, there was no spicy oil at home, so I sprinkled some red Sichuan pepper and coriander. The ribs are ready and the cucumbers are almost delicious! !