Ingredients:
Ribs500 grams, freshCornears 3 piecesCane sugaror rock sugar 20 gramsCloves of star anise2 piecesKernels of Sichuan pepperabout 10 pieces, a few scallion segments, ginger slicesGinger4 pieces, salt to taste, a little cooking wine.
Steps:
1. Remove the outer skin from the corn ears and wash them, then cut them into 2.5 cm thick rounds;
2. Wash the ribs thoroughly and boil them in hot water, then remove them and rinse under cold running water to remove any foam;



3. Clean the pot and dry it, add a little oil to coat the bottom of the pot, then put in cane sugar or rock sugar;
4. Lower the heat and caramelize the sugar until golden brown;



5. Add the ribs over high heat and stir-fry continuously;
6. Then add corn segments and stir-fry them evenly;



7. Add scallion segments, ginger slices, Sichuan pepper kernels, star anise, cooking wine, and soy sauce, stir-fry until well combined, then add enough water to cover the ribs and corn;
8. Bringto a boilover high heat, then simmer for 1 hour. Add salt after 40 minutes of simmering, then use high heat to reduce the sauce until thickened.