Ingredients: ribs, ginger, onion, spices (star anise, fennel, kaempferia kaempferia, cinnamon, tsaoko, clove and fragrant leaves), pepper (a little), salt, monosodium glutamate, sugar, cooking wine and soy sauce (light soy sauce).

Practice: Slaughter the ribs into 4cm pieces, put them in boiling water to remove the blood, pick them up and wash them for later use. Slice ginger, wash onion and tie it into a knot (about 3 pieces).

Practice: Pour the oil into the pot, and when the oil is still cold, add white sugar (a little more, about one sugar, 2.5 or 3 oils). Stir-fry sugar slowly over low heat. When the sugar water begins to turn into brown-red and brown-red foam, immediately pour the ribs into the pot and stir fry, then add ginger slices, pepper and spices, stir fry a little cooking wine and soy sauce to color, add water, add salt and onion.

Ingredients: ribs 1KG, carrots 1KG, a piece of ginger (10cm long), about 8 red dates, a handful of Lycium barbarum, onion and coriander (these two are not needed), salt, chicken essence and pepper. ..

Practice: 1. Chop the ribs into 4 cm long pieces, cook until all the blood flows out, take them out and wash them for later use. Peel and cut carrots, mash ginger. 2. Mix enough water in the pot and pour in ribs, carrots, ginger, dates, medlar, salt and chicken essence.

Note: ribs must be cooked once in advance to remove the bloody smell, otherwise the bloody smell will be enough to ruin a pot of soup. It is best to adjust enough water at one time. If you want to mix it again halfway, remember to mix it with boiling water. Adding cold water will suddenly reduce the temperature of the soup, so that protein and fat in the soup will solidify and not melt into the soup, which will affect the taste of the soup. Similarly, when cooking other dishes or stews, don't add cold water halfway.