Recipes for Braised Pork Ribs & Braised Pork Bones

Cut the pork bone in half, soak it in salt water to remove the blood, wash it clean, and squeeze out the water.

Put cold water into the pot

Add 1 level spatula of cooking wine

Blanch for 5 minutes to remove blood foam.

Remove them from the water and rinse them in clean water to remove any blood foam.

Squeeze out the water and put it into a clean bowl.

Prepare scallions, ginger, garlic, yellow rock sugar, dried chili peppers, cinnamon, bay leaves, star anise, cardamom, nutmeg, galangal, angelica root, and hawthorn slices.

Heat oil in a wok, then add scallions, ginger, and garlic and sauté until fragrant.

Add dried chili peppers, star anise, cinnamon, bay leaves, nutmeg, cardamom, angelica root, and galangal, and stir-fry briefly. (Note: Remember to stir-fry over low heat only until cooked through; do not burn.)

Add soybean paste and sweet bean sauce.

Stir-fry until fragrant

Pour in 1 can of beer

Add hawthorn slices

Add 2 level spoonfuls of first-pressed soy sauce

The broth base is fine.

Add pork bones

Add warm water, enough to cover two-thirds of the ingredients.

Bring to a boil over high heat, then reduce to low heat and simmer for one hour. Remember to turn the sauce occasionally to ensure even heating and coloring.

After 1 hour, the meat will be tender and fall off the bone. Taste it; if the saltiness is just right, you don't need to add salt. If it's bland, add salt to taste. (Note: The sauce and seasonings already contain salt.)

Braised pork ribs with a little wine, rice, or just plain meat—you can enjoy them on their own. Add a plate of stir-fried vegetables, and you have a balanced meal that's easy on the palate and perfectly satisfying.