Materials:500g pork chop.

Accessories:3 tablespoons of vegetable oil, 2 tablespoons of cooking wine, 6 slices of ginger, 3 pieces of green onion, 1 scallion, 3 slices of allspice, 1 star anise, 10 grains of rock sugar, 1/2 teaspoon of salt, 1 teaspoon of sugar, 2 tablespoons of soy sauce, 1 tablespoon of soya sauce, and 2 chili peppers.

1. Prepare the necessary ingredients. Soak the ribs in water for 5 minutes, then rinse several times to remove the blood.

2. Put the ribs into cold water, along with the cooking wine and ginger, and blanch them for 1 minute after the water boils. The cold water in the pot allows the blood to leach out better, deodorizing and sterilizing.

3. Fish out the ribs and rinse them in cold water, then control the water to dry and set aside. Rinsing with cold water will make the meat firmer and more flexible.

4. Heat a frying pan, fill with vegetable oil, add rock sugar and heat over low heat, stirring constantly. Stirring constantly. Stir fry the sugar color on low heat, it is easy to stir fry on high heat. Sugar color fried with rock sugar is not only red and bright, but also tastes better than sugar.

5. When the rock sugar melts, small bubbles will appear and turn reddish brown. Don't cook it for too long or it will produce a burnt and bitter flavor that will affect the taste of the dish.

6. When all the rock sugar is completely bubbled, put the ribs into the pot and stir-fry evenly, which can better color and lock the moisture of the ribs. The taste is delicate, fresh and delicious, not like dry firewood.