Braised meat with pickles

Wash pork ribs, cut them into 2cm cubes, soak them in boiling water for 1 minute, and then wash them again with cold water. Spoon 250 grams of clear water into a wok, add soy sauce, star anise and cinnamon, put the meat into pieces, and cook over high fire for 10 minutes. Put pickles and white sugar into the wok, and switch to medium fire until the marinade is almost dry. Remove star anise and cinnamon, add monosodium glutamate, and take off the wok. Prepare a buckle bowl, first put a little pickles on the bottom, then arrange the meat pieces neatly on it, cover the remaining pickles on the meat pieces, add Shaoxing wine, steam in a steamer for about 2 hours, take them out when the meat is crisp and waxy, and cover them on a plate.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)