Bring the spareribs to a boil under cold water. Scald away the blood. Pour away the water
Heat the wok, add a little oil, saute the shallots until fragrant, stir fry the ribs and pour in the boiling water
Fire for 5 minutes, turn down the heat and simmer for half an hour (at this time, the soup can be braised with some mushrooms, carrots and potatoes, and you can eat two dishes).
Meanwhile, prepare a cup of jasmine tea and add more jasmine
Heat a wok with a little oil. Add a tablespoon of sugar. When brown, stir in the ribs
Add qing lime juice, three cloves (must not be more, will be bitter), salt, small fire stew for five minutes, finally dry fire.
Remove from the pan and sprinkle with the dried jasmine petals.