Pork ribs? There are some.

seawater

Old smoke?

Primitive pumping?

Rock sugar?

Octagonal?

Sweet leaves?

Dried Chili?

Onion, ginger and garlic?

How to eat braised pork ribs with big mouth?

Wash the ribs, boil them in cold water, remove the blood, and remove the floating foam.

Take another pot, add the ingredients of water and salt water, boil over medium heat, and then stew for half an hour to get the fragrance of salt water. As for brine, it is of course best to have a pot of old brine. Spices and aniseed can also be added at will: such as Amomum Tsaoko, Kaempferia Kaempferia, Pericarpium Citri Tangerinae, Cinnamomum cassia, fennel, etc.

Adjust the salty taste: taste the marinade, it will be a little salty before salting.

Add blanched spareribs, bring to a boil, stew for half an hour, and then soak for a while, which will taste better.