2. Put the ribs directly into the pot with cold water, bring them to a boil with high fire, skim off the floating foam on the surface, remove the ribs and drain the water, or dry the surface water with kitchen paper. Peel potatoes, cut them into hob blocks, rinse twice to remove starch, and soak them in water to prevent oxidation and discoloration. Wash the green pepper, remove the seeds and slice it obliquely, cut the ginger into small pieces, cut the onion into chopped green onion, or use chives.
3. Heat a little oil in the pot, stir-fry the ribs in the pot until both sides are brown, add rock sugar and stir-fry until the rock sugar melts, then add onion, ginger and star anise to stir-fry for fragrance, add soy sauce, soy sauce and cooking wine, and stir-fry until the ribs are colored. Add enough water to the pot, cover the pot, boil and stew for 30-40 minutes.
4. Cook the ribs for about eight minutes, add the potato pieces and continue to stew for 20 minutes. After the potatoes are soft and ripe, add the right amount of salt, then add the green pepper pieces, stir fry quickly and collect the juice.