Xinjiang oyster sauce stewed lamb and pork ribs

1. Cut ginseng. Wash the lamb and pork ribs.

2. Put garlic, dark soy sauce, light soy sauce, oyster sauce, soy sauce, white vinegar, sugar, cooking wine, Sichuan peppercorns, star anise, cinnamon, and chili in a small bowl, stir well.

3. Put the stew pan on the fire, add soup, lamb chops, onions, ginger, and boil for 5 minutes until a layer of foam rises on the surface of the water, and then take it out!

4. Heat up salad oil, ginger, and garlic in another pot, then add lamb ribs from (3) and seasoning from (2) and stir fry together.

Put all of (4) in the soup of (3) and cook for 40 minutes afterwards.

In the soup of (5), add ginseng and boil for an additional 20 minutes.