2. Chop the pork short ribs into 6cm long segments, wash them well with running water, and drain off the water. Honey add 15ml of cold boiled water, mix into honey water.
3, high heat boiling pot of water, put the cleaned pork chops, blanch for 3 minutes, fish out.
4, pour away the water in the cooking pot, reset the blanched pork chops, put onion, ginger, star anise, tea (5g), rock sugar, and add hot water (the amount of water to the pork chops is appropriate).
5, high heat boil, continue to simmer for 30 minutes until cooked, fish out the chops, drain the soup, cool to use.
6, in the cool pork chops surface brush a layer of honey water.
7: Place tinfoil on the bottom of the frying pan, sprinkle with the remaining tea leaves, tangerine peel and sugar, stir well and spread flat on the tinfoil.
8: Set a grate with large holes in the wok and arrange the pork chops brushed with honey water on the grate, leaving a little space between each chop.
9, cover the pan with a lid, heat over high heat, and toast the chops with bubbling tea-scented smoke for 5 or 6 minutes.