A small row of 500 grams

Appropriate amount of onion, ginger and garlic

2 tablespoons of soy sauce.

Soy sauce (juice) 1 spoon

Cooking wine (juice) 1 spoon

Appropriate amount of Chili oil (juice)

Appropriate amount of chicken essence (juice)

Proper amount of salt (juice)

Appropriate amount of sesame oil (juice)

2 octagons

1 dried Chili (you can add more if you like spicy food)

Proper water starch

A green pepper

Three mushrooms

Braised sparerib

Wash the ribs with water, blanch them in cold water, and skim the floating powder. Boil the water for another five minutes, remove and drain.

Heat oil in the pot, add a spoonful of pepper powder, add onion, ginger, garlic, star anise and dried pepper and stir-fry until fragrant.

Pour in the ribs, stir-fry for a few minutes on low heat, pour in soy sauce and raw juice (you can mix them in advance and pour them directly), and stir-fry until the ribs are evenly colored.

Add hot water, bring the ribs to a boil, simmer for 40 minutes, then add mushrooms, simmer for 10 minutes, and add water starch and green pepper when collecting juice.