1, select three thin rows in the middle row, chop them into small pieces and soak them in cold water for half an hour. The discharged blood tastes better. Cut three slices of ginger and some onions. Make a pot of tea (jasmine tea is the best, and I choose homemade and homemade green tea here).

2. Wash and dry the spareribs, sprinkle with thickening powder, and stir repeatedly by hand for several times, so that all spareribs are evenly coated with thickening powder and then let stand for 20 minutes.

3. Then rinse the ribs with cold water to wash off the juice on the surface of the ribs. Then put the ribs in the pot and add cold water (it must be cold water so that the blood left in the bones can be discharged) to boil and skim off the floating foam.

4. Wash the blanched ribs again, put them in an enamel pot casserole (metal pot will affect the taste of tea), and pour in the pre-soaked tea.

5. Add the tea to the pot.

6. Bring the fire to a boil and simmer for half an hour.

7. Take another oil pan, heat it, add ribs and stir-fry until golden, then add ginger slices, onion segments and filtered tea leaves in turn, and continue to stir-fry. Add a few drops of soy sauce to color, pour a little tea soup left over from the enamel pot, stir-fry and collect the juice, and a plate of # tea fragrant ribs # will be ready!