Chop the ribs into small pieces, boil water in a pot, put the ribs in and cook for a minute or two to remove the blood, remove and wash with warm water, drain the water, add oil to the hot pot, saute garlic, star anise and ginger until fragrant. Add the pork ribs and stir-fry until the color turns a little golden. Add the soy sauce and stir-fry until the color changes. Add the cooking wine and barbecued pork sauce and stir-fry for one minute. Add warm water to cover the surface of the ribs and add a few grains of rock sugar (be sure to use warm water, cold water will soften the meat. (Retract) After the fire is boiled, turn to medium-low heat and simmer for 15 minutes to reduce the juice. Because the barbecued pork sauce and soy sauce are added, there is no need to add salt. However, if you don’t taste enough when the juice is reduced, you can also add some spareribs and wash them. Blanch water and skim off the foam, remove and set aside. 2

Cut chives into sections, mince ginger, and pour into the pork ribs. 3

Preheat the pot and put oil in it. When it is hot, pour in Stir-fry the ribs over high heat until the surface of the ribs becomes golden and slightly charred 4

Add two spoons of cooking wine, two spoons of barbecued pork sauce, and stir-fry the ribs evenly 5

Add water until the ribs are just covered , turn down the heat and cook for 1 hour. During this period, pay attention to the water level. If the water is almost dry, add water in time, otherwise it will burn. 6

When it is almost 1 hour, add half a spoonful Dark soy sauce, mix well and color 7

Collect the juice over high heat and put on a plate