1. Traditional braised spareribs: blanch the spareribs to remove the blood and take them out for later use. Heat oil in the pot, add onion, ginger and garlic until fragrant, pour in ribs and stir-fry until slightly discolored, add appropriate amount of salt, soy sauce, sugar, cooking wine, ginger slices, star anise, cinnamon and fragrant leaves, and simmer until the ribs are cooked.
2. Taste-oriented braised pork ribs: Marinate the pork ribs with cooking wine, ginger, salt and white pepper for 30 minutes, pour oil into the pot, fry the marinated pork ribs until both sides are golden and slightly hard, then pour in a proper amount of soy sauce, soy sauce and sugar, add cooking wine and water, and stew until the juice is strong and heavy.
3. Stir-fry braised pork ribs: blanch pork ribs with boiling water to remove blood, put oil in the pot to heat, pour in onion, ginger and garlic to saute until fragrant, add the cooked pork ribs and appropriate amount of salt, pepper, fine sugar, soy sauce and soy sauce, stir-fry until the pork ribs are slightly stained with sauce, pour in appropriate amount of water, add seasonings such as star anise, cinnamon and fragrant leaves, and cook until the juice is thick and the pork ribs are cooked.
Either way, it's best to cook the braised pork ribs until the water is dry, leaving only colorful oil juice in the pot, so that the ribs are delicious, tender and juicy.
In addition, the taste of braised pork ribs varies from person to person, which can be adjusted according to your own taste characteristics and bamboo shoot preferences.