Braised Spare Ribs

Wash the fresh ribs with cold water.

Put it in the pot, add cold water and cooking wine, and blanch.

Prepare green onions, ginger, and star anise. I happen to have scallions, but you can use regular onions.

Blanch to remove the blood foam, and pick out the spare ribs with chopsticks for later use.

Pour oil into the pan, add rock sugar pieces, and melt over low heat.

Gently tap the rock sugar with a spatula and stir appropriately, which helps quickly form the caramel color.

Pour in the pork ribs, making sure each piece is evenly coated with caramelized sugar.

Add scallions, ginger, and star anise, then pour in light soy sauce and oyster sauce, and stir-fry briefly.

Pour in boiling water, cover, and simmer over medium-low heat for an hour.

Add salt when the juice is about to be collected.

Add chicken bouillon and chopped green onions when taking it off the heat.

Eat it while it's hot.