Soak the ribs in water for half an hour and wash the blood.

Put the ribs in the pot, cut a few slices of ginger, burn until there are floating objects on the surface of the ribs, pour out the water, and then wash the ribs.

Pour in cold water, add ginger slices and cooking wine, and start cooking.

After the first boiling, add star anise, knot three shallots and continue to boil.

Cook it again, add white radish and winter bamboo shoots.

I didn't put the salt until it was boiled. Fresh vegetables will lose nutrients if they are put into salt in time. Add salt and cook it again, and the taste will go in.

The finished product is fine. Sprinkle some chopped green onion and medlar. If there is white pepper, sprinkle some more, it will taste better.