First of all, the choice of ribs is the key. If you buy it in a vegetable market, you can discuss it with your boss when scraping ribs. Bring more meat, not too much (eating less meat is a bit unsatisfactory. Too much meat will make the pork belly have too much fat. Still a little tired. If you can eat some fat. Try to choose ribs with a little fat outside. This is the most fragrant. After stewing, melt a part. There is still a little bit on the surface of lean meat. Those who don't like fat meat are unnecessary. I feel greedy when I think about it. The boss will agree if you don't scrape the meat too much. Because ribs are more expensive than pork.

The practice is simple!

1 Separate each rib with a knife. It can be made into 6~8 cm segments, or it can be split in the middle. Chop it and put it in a slightly larger plate and basin. Soak in cold water for half an hour to remove excess blood.

2 put water in the pot, add ribs after the water boils. Add onion and ginger cooking wine to remove odor. When the pot boils, skim off the foam. Then take out the ribs and wash them with water.

3 Boil the water in the pot, and then add the ribs. At this time, a little blood foam will float out and clean it up with a spoon. Add onion and ginger again, add a little pepper and aniseed. (Combined with meat flavor, main flavor source) Add salt after 40 minutes. You can add more salt, because there are many soups (if you want to drink broth, just add some salt). In order to keep the original flavor, don't add anything to other materials (remember). After boiling water, cook for 60~90 minutes. Add rice essence 5 minutes before cooking (the size and length of pigs are related to the length of cooking).

When the ribs are cooked. Add salt monosodium glutamate to garlic cloves, mash them with garlic mud jar, add a little cold water and mix well, and drop pure sesame oil.

5 take out the ribs and dip them in garlic paste. Eat it.

Features: pure meat flavor. The taste closest to nature.

Boil pork in hot water. It can better lock the umami flavor and nutrients in the meat. Because we want to eat meat. I want to drink cold water from broth. But you can't add so much salt at the same time. If the meat is not salty enough, it won't smell so good.