1 recipe found
Wash 8 to 9 pork ribs and boil them in cold water until the water boils (to remove blood foam and impurities). Rinse with running water and drain. Heat the oil in a pan until it is 70% hot. Add the ribs and fry over low heat until golden brown on all sides. Pour cooking wine, dark soy sauce, Zhenjiang vinegar into the pot, cover the bone noodles with water, add ginger slices, turmeric sugar, two dried chili peppers, 4 garlic cloves, salt, chicken essence, and a little black pepper. Simmer over medium heat until the soup is reduced to 40%. Add Zhenjiang vinegar, a small amount of cooking wine, and water to cover the bone noodles. Simmer over medium to low heat again until the soup is reduced to 30%. Remove from the pot, pour on the soup and serve. The meat is rich in flavor, sweet and sour, and leaves a lingering flavor in the mouth. Four pieces at a time are no problem, and the soup can be added to a large bowl of rice.
