Ingredients: preserved ribs, white radish, fungus.

Accessories: cinnamon, red pepper, star anise, pepper, onion, ginger and garlic.

Exercise:

1. Add onion, ginger, garlic, pepper and star anise for later use.

2. Wash and cut the fungus soaked radish.

3. Stir fry with onion, ginger, garlic and bean paste.

4. Heat the oil and star anise in the pot and stew with the soaked ribs. The ribs are soaked one night in advance and copied with water.

Note: Pickled ribs are salty, so no salt is needed. The meat of preserved ribs is hard, and it will take a long time to soak and stew before it will rot.