In a pot, bring water to the boil together with peanuts, 4 slices ginger and spare ribs.
水放大煲内，加花生、排骨及4片姜煮滚，改用中火，盖好。
Boss told that he is using black garlic to cook the clay pot ribs in order to make it more delicious .
良记的生煲排骨果然是味道一流，老板亚良所采用的蒜头是黑蒜，目的是让生煲排骨更美味。
Above: big mustard trunk with ribs hot pot is typical Cantonese food, it can reduce internal heat, full of taste but not greasy.
大芥菜猪骨煲是典型粤菜，不仅清火，且味道香浓得来又不油腻。总体而言，比较清淡。
Note: 1) Blanch the pork ribs and bones in a pot of boiling water to remove the scum. 2) The pepperish taste can be controlled by removing the bag of pepper once the taste is enough for your liking.
备注：1）煮锅热水将猪骨和排骨氽烫以去除血水和杂质。2） 如果不喜欢辛辣的胡椒汤，可将汤料袋先捞上来，避免煮成太浓厚口味的肉骨茶汤。
Note: 1) Blanch the pork ribs and bones in a pot of boiling water to remove the scum. 2) The pepperish taste can be controlled by removing the bag of pepper once the taste is enough for your liking.
备注：1）煮锅热水将猪骨和排骨氽烫以去除血水和杂质。2） 如果不喜欢辛辣的胡椒汤，可将汤料袋先捞上来，避免煮成太浓厚口味的肉骨茶汤。
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