Ingredients: ribs, roe deer and mushrooms.

Split the roe deer ribs along the ribs seam, and put eight ribs in a cold water pot. After the water is boiled, remove the floating foam. After soaking, remove the ribs and stew them in a cold water pot.

Add salt, cooking wine, pepper, aniseed, cinnamon, ginger and onion. When the soup is half dry, it can be served. Remember not to put monosodium glutamate and soy sauce, and the soup must be half dry.

Cut the roe deer ribs into inches and marinate them with cooking wine and refined salt for a while. Wash the mushrooms and wash the potato chips. The oil pan is probably hot. Add ribs, soy sauce and soup. When the soup boils, add mushrooms and potato chips, cover the pot and stew until it is 80% cooked. Add some yellow sauce and salt, pepper noodles and ginger slices.

Stew until the soup is slightly dry, add chopped green onion and monosodium glutamate, turn over and serve.

Be careful not to put vinegar in this stew. If you have sauce, you must put sauce, preferably yellow sauce, which is sweeter. The original method is to put soy sauce. In addition, it must be noted that the chopped green onion should not be put first, but later. After you put it in, you can turn the pot over and eat fresh ones.