1

Blanch the pork ribs, wash them, absorb excess water, add salt and black pepper and let them sit for 10 minutes.

2

Pour the oil into the pot, lightly fry the Shanghai greens in the oil, add salt and two tablespoons of water, cover the pot and steam for two minutes, take out the vegetable leaves and Discard the water.

3

Make soy sauce, chopped tempeh, Shaoxing wine, white wine, oyster sauce, sugar, garlic, ginger, red pepper and starch into a juice and pour it into the marinated pork ribs Arrange and stir evenly. Bring to a boil over medium heat, then cover the pot and cook over low heat for 20 minutes, then turn off the heat and simmer for 10-20 minutes.

4

Reduce the juice over high heat, add the blanched vegetables, and serve on a plate.