Pork-cracker ribs

A big cabbage with a thick chopbone or a bouquet, better have some pink bars, a little gravy and gravy, a chopstick, a red clitoris, on white rice... - There's food and food, and there's food and meat, and there's no food, there's no discipline, there's no measure, there's nothing to eat, there's nothing to eat, there's nothing to eat, there's nothing to eat, there's nothing to eat, there's nothing to eat, there's nothing to eat, there's nothing to measure, there's nothing to eat, there's nothing to eat, there's nothing to eat

Recipe Recommendations

Chinese cabbage appropriate amount
pork chops appropriate amount
vermicelli appropriate amount
onion ginger garlic appropriate amount
braised soy sauce appropriate amount
soy sauce 1 teaspoon
sweet sauce 1 tablespoon
white sugar 1 teaspoon
salt appropriate amount
edible oil appropriate amount
boiling water appropriate amount

salty and fresh
stewed
ten minutes
simple

Steps for Pork-cracker ribs

Piggy chops are soaked early with blood, and there is no time for water

(a) Behavior is washed clean and torn to mouth sizes by hand

(a) A frying pan, a hot boiler, and a small fire slows down the frying ribs to the yellow surface, and a smell of garlic comes out

(b) Add a suitable amount of red sauce and sweet pasta, and flatten it to the ribs

(b) Add a proper amount of powder to open and wash (soft in advance, with no time to wash directly, with more water in the pot for a little while) and turn the fire into a small fire, which will boil until the ribs rot and the powder is soft

(b) Down to the cabbage tablets, evenly set, and continue to boil down to the softness of the cabbage

(a) The introduction of proper biomass and salinization

Finally, a little white sugar, a flat fire, and a hot pot。