Ingredients

• Pork ribs (500 - 600 g)

• Vegetables (such as potatoes, carrots, onions, broccoli, etc., appropriate amount)

• Scallions (2 - 3), cut into sections

• Ginger (3 - 4 slices)

• Garlic (3 - 4 cloves), minced

• Rock sugar (15 - 20 g)

• Star anise (2 - 3 pieces)

• Cinnamon (1 small piece)

• Bay leaves (2 - 3 pieces)

• Dried chili peppers (2 - 3, adjustable according to taste)

• Light soy sauce (2 - 3 spoons)

• Dark soy sauce (1 - 2 spoons)

• Cooking wine (1 - 2 spoons)

• Salt (appropriate amount)

• Edible oil (appropriate amount)

• Black tea powder barbecue seasoning（3g）

   

Instructions

1. Wash the ribs, cut them into appropriate lengths, put them in cold water, add a few slices of ginger and a little cooking wine, blanch them to remove the fishy smell, boil them for 2-3 minutes, remove the ribs, rinse them with hot water, and drain the water.

2. Peel and dice the potatoes and carrots, dice the onions, and cut the broccoli into small florets. If using broccoli, add a little salt and a few drops of cooking oil to boiling water, blanch the broccoli for 1-2 minutes, remove and drain for later use.

3. Pour an appropriate amount of cooking oil into the pot, add rock sugar, heat slowly over low heat, and stir constantly until the rock sugar melts and turns caramel color.

4. Add the ribs and stir-fry until they are evenly coated with caramel color, then add scallion segments, ginger slices, minced garlic, star anise, cinnamon, bay leaves, and dried chili peppers, and stir-fry until fragrant.

5. Add light soy sauce, dark soy sauce, and cooking wine, and continue to stir-fry evenly so that the ribs can fully absorb the flavor of the seasoning.

6. Add enough hot water to cover the ribs, bring to a boil over high heat, then simmer for 30-40 minutes until the ribs are cooked and the soup is thick.

7. Add the prepared vegetables into the pot (broccoli can be added in the last 5-10 minutes), stir-fry evenly, adjust the simmering time according to the ease of cooking of the vegetables, add appropriate amount of salt to season, and continue to simmer until the vegetables are cooked through.

8. Serve the braised ribs and vegetables on a plate, and sprinkle some chopped green onions and Black tea powder barbecue seasoning as decoration.