Ingredients: 130 grams of pickled vegetables, yam230 grams, pork ribs450 grams, red chili peppers2 pieces, green onions3 stalks, garlic cloves4 cloves, ginger slicesthree large pieces, 2 tablespoons of barbecue sauce, 1 teaspoon of old soy sauce, salt to tasteKjiangthree large slices, 2 tablespoons of barbecue sauce, 1 teaspoon of dark soy sauce, and an appropriate amount of salt

Preparation:

1. Rinse the pork ribs, cut into small pieces, blanch, drain and set aside.

2. Halve the red chili peppers lengthwise, remove the seeds (or leave them in if you like it very spicy), then cut into small pieces and set aside.

3. Wash the green onions, cut into segments, peel and chop the garlic cloves, slice the ginger, all set aside.

4. Wash the yam, prepare a large bowl of salted water, immediately immerse the yam slices in the salty water after cutting to prevent oxidation and browning.

Cooking Process:

1. In a wok, add oil, sauté the green onions and ginger until fragrant, then add the blanched pork ribs and stir-fry.

2. Add 1 teaspoon of old soy sauce for coloring, stir-fry evenly, add enough water to cover 80% of the ribs, cover with a lid and cook over medium firefor about 15 minutes.3. Turn the pork ribs, add the drained yam slices and 2 tablespoons of barbecue sauce, mix all ingredients evenly, continue cooking under a closed lid for another 5 minutes.

4. Open the lid and mix all ingredients thoroughly, add the green onion whites, red chili peppers, and pickled vegetables, mix again, then season with an appropriate amount of salt.

5. Mix all the ingredients one last time, add the green onion greens just before turning off the heat, stir well, then turn off the fire.

Tips:

1. Use green onions divided into white and green parts; the whites do not cook easily so they should be added earlier, while the greens wilt quickly when heated, so they are best added at the end just before turning off the heat.

2. Do not add pickled vegetables too early, as prolonged simmering will make them too soft with no texture.

3. No sugar is needed for seasoning in this dish, as the barbecue sauce already contains sweetness.

4. Do not use too much old soy sauce; excess makes the color too dark and unappealing, just a little to add color is sufficient, as the barbecue sauce also has coloring properties.

4. Do not add too much dark soy sauce as it makes the color too deep and unappealing; just a little bit for coloring is enough. The barbecue sauce can also help with coloring.