To make casserole ribs, we should first choose fresh ribs, chop them into inches, boil the pot with clear water and cold water, boil the ginger slices with cooking wine, remove the foam and wash them. In addition, prepare a big potato and cut it into pieces. Wash the pan, pour the oil, add the ribs, add cooking wine, soy sauce and sugar and stir-fry until it turns yellow. Heat the casserole over low heat and pour in the fried ribs and potato pieces. Add a pot (pepper, aniseed, fennel and cinnamon), cut the onion into long sections, cut the ginger into large pieces, heat the ribs with a small amount of crystal sugar, add the mushroom essence and stew for an hour, and season with salt when it is almost cooked. Basically, it is similar to the practice of braised pork ribs, but the pot used is different. If you want to drink soup, stew it, blanch the ribs as above in the early stage, and replace the potatoes with melon or radish. Pour boiling water into the casserole, add the cooked ribs and white gourd (radish), add onion slices and ginger slices, cook for about 20 minutes on high fire to ensure the bone soup is thick and white, add salt and simmer for an hour and a half to taste.