Ingredients:
Porkribs 300g，Yearcake100g, an appropriate amount of water, 10g chopped green onion,gingerslices 10g,goji berries1/2 tablespoon,brown sugar1 tablespoon, red-braised soy sauce1.5 tablespoons, 2 tablespoons of cooking wine, a little salt, and an appropriate amount of oil.Steps (corresponding to the sequence numbers in the procedure diagram):
1. Cut pork ribs into segments about 6-7cm long, place them in boiling water at room temperature.
2. Boil until the water comes to a boil.3. After the water boils, cook for 3-4 minutes.4. Blood clots will appear inside the ribs.
5. Remove from heat and drain off the water.6. Heat oil in a clean pan, switch to low-medium heat and add brown sugar.7. Stir continuously with a spatula; the brown sugar will slowly melt.8. When small bubbles start to form in the oil, turn off the heat.9. Add the pork ribs and stir-fry quickly while covering the pan.10. After 30-40 seconds, return to low-medium heat and continue stir-frying until a shiny color is achieved.
11. Add soy sauce and cooking wine, stir a few times.
12. Add chopped green onion and ginger slices for seasoning.



13. Add goji berries.
14. Pour in warm water to cover the surface of the pork ribs; bring to a boil over high heat, then reduce to low heat and simmer until the sauce thickens.
15. Season with a little salt if needed, add year cake and cook together for 2-3 minutes until the sauce is reduced and serves.
Tips:



Difference between red-braised pork ribs and braised pork: Red-braised pork ribs are served after the sauce has been reduced, with a bright red color, shiny and sticky surface, rich in soy sauce flavor;
Braised pork is lighter, does not reduce the sauce; once the meat is tender, it can be served, with more oil remaining in the soup, often paired with vegetables such as cabbage, potatoes, or string beans.
Another dish:
Red-braised pork belly: Similar to this dish, cut 2cm cubes of fatty pork belly, blanch and stir-fry to achieve color, add soy sauce, cooking wine, green onion and ginger for flavoring, then cook over high heat and reduce the sauce.



Tip on making caramelized sugar without spattering or burning: Turn off the heat when the oil surface changes from large bubbles to a dense small bubble, quickly put in the pork ribs, cover the pan with immediate low-medium heat, stir-fry for 30-40 seconds more until the desired color is achieved.
1.This way you will never get splashed by hot oil or burn your fingers!The difference between braised spare ribs and slow-cooked spare ribs: Red-braised spare ribs are served when the sauce has reduced, with a bright red color, smooth and sticky surface on the ribs, and rich soy sauce aroma.Slow-cooked spare ribs are milder than red-braised ones; they do not reduce the sauce. Once the ribs become tender, they can be removed from the pot, leaving the oil in the broth. They often come withcabbage,,potatoes,,string beansetc.
2.Another dish:Red-braised pork belly: Like this dish, it involves cutting 2cm cubes of fatty pork belly with the skin on, boiling to remove impurities, then stir-frying to develop a caramel color. Add soy sauce, cooking wine, ginger, and scallions for seasoning. Cook over high heat until thickened, then reduce the fire and cook further.3.Tips for making caramel without splattering or burning: When the oil surface changes from large bubbles to dense small bubbles, turn off the heat immediately. Add the spare ribs, quickly cover with a lid, and after about 30-40 seconds, reheat over medium-low fire to develop a caramelized surface on the spare ribs.This way, you can avoid splattering hot oil and scalding your hands!
For the trick to making a proper caramelized sugar color without splattering oil or burning your hands: turn off the heat when the oil surface changes from large bubbles to dense small bubbles. Add the spare ribs, cover the pot quickly, and after about 30-40 seconds, reheat on medium-low heat and stir-fry the spare ribs until they achieve a nice caramelized color.This way, you no longer need to worry about splattering hot oil or burning your fingers!