Sauce-flavored pork ribs

Overview

Great for side dishes, soy sauce flavor, salty pork crispy

Blanch the ribs and take them out ten minutes after the water boils
Drain the blanched ribs and let them cool
Slice the ginger and cut the green onion into small pieces. I used Hakka black glutinous rice wine. If you don’t have it, you can use other wine instead, but cooking wine is not recommended
After the cold oil in the cold pan is boiled, add the ribs and stir-fry until golden brown begins to appear on both sides
Add soybean paste and stir-fry over medium heat
Add bean curd and other seasonings and stir-fry
Add all the seasonings to the pot and stir-fry, add stock or boiling water, bring to a boil over high heat, then reduce to medium heat, cover and simmer for 40 minutes
After forty minutes, reduce the juice over high heat and serve on a plate