1, material: 600g pork plum blossom, 4 boiled eggs.

2. Ingredients: half a onion, 4 slices of ginger, star anise 1, pepper 1 spoon.

3. Seasoning: braised ribs sauce 1 bag (100g).

4. Wash the plum blossom meat with water. You can take a dip if you have time.

5. Cut the washed plum blossom meat into thick pieces of about 2 cm.

6. Shell the boiled eggs, wash the onion and ginger and cut into sections, and prepare a bag of braised ribs sauce.

7. Put the cut pieces of plum blossom meat into the pot, add cold water, turn off the fire for about 1-2 minutes after the fire boils, and skim off the foam.

8. You don't need to pour oil into the pot, just pour the blanched meat in, stir-fry over medium heat, and stir-fry the fat in the plum blossom meat to oil. Stir-fry until the oil comes out. This step is very important, and it is the key to fragrance but not greasy.

9. Stir-fry until you can see more and more oil at the bottom of the pot, or there is a slight cracking sound in the pot, which means it is good. You can add onions and ginger. Sit patiently and fry until the oil comes out, so that the plum blossom meat will not be fried old and firewood will be lost.

10, stir-fry the onion and ginger for a few times, and stir-fry the onion.

1 1, then add a packet of ribs sauce, pepper, star anise and boiled eggs, and add enough boiling water to mix well. Water is only a little less than meat.

12, after the fire boils, turn to low heat, cover and stew for half an hour, then turn to high heat to collect thick soup.