Materials

Raw materials: 200 grams of pork ribs.

Seasoning for marinated pork ribs: 1/4 teaspoon of Sichuan peppercorns, appropriate amount of cold water.

Seasoning for braised pork ribs: 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of June fresh braised soy sauce, 100ML of homemade bayberry wine.

Method

1. Cut the ribs into small pieces and wash them with water.

2. Put the washed ribs in a bowl, add an appropriate amount of cold water to cover the surface of the ribs, sprinkle in 1/4 teaspoon of peppercorns, set aside and soak for 10 minutes to remove the blood from the ribs, and then rinse ( Huixin’s intimate tip 1: Soaking the ribs in Sichuan peppercorn water can remove the blood and water contained in the ribs, and at the same time, it can remove the fishy taste of the ribs and add flavor).

3. Heat a small amount of cooking oil in a wok, add shredded ginger and garlic cloves and stir-fry until fragrant.

4. Add the soaked pork ribs and stir-fry until the pork ribs change color.

5. Pour 1 tablespoon of June Fresh Braised Soy Sauce into the pot.

6. Use a spatula to stir-fry until the ribs are evenly wrapped in the braised soy sauce and the surface of the ribs turns golden brown.

7. Pour 100ML homemade bayberry wine into the pot to cover the surface of the ribs, and add a few soaked bayberries at the same time (Huixin’s intimate tip 2: The amount of bayberry wine depends on the amount of pork ribs, so as to cover the surface of the ribs. The surface of the ribs is suitable, or add an appropriate amount of cold water; the bayberry wine can also be replaced with any fruit wine. Sugar has been added when making the fruit wine. The fruit wine is sour and sweet, so there is no need to add additional sugar to avoid excessive sugar consumption).

8. Cook over medium-low heat until the ribs are cooked.

9. Turn to high heat, use a shovel to push the ribs, and reduce the juice over high heat until the soup is thick and the surface of the ribs is evenly covered with soup, then it is ready to serve (Huixin’s Tip 3: Collect the juice) Be careful to push the ribs when cooking to avoid burning and affecting the taste).