2. Cut the beef ribs into uniform blocks, each about 5 cm long. Soak the cut beef ribs in clear water for later use. Put the soaked beef ribs into a pot, soak them in proper amount of water, pour in 30 grams of cooking wine, skim off the floating foam after boiling with high fire, and take them out after simmering for 5 minutes. Rinse it with clean water after taking it out, and dry it in water for later use.
3. Add a little vegetable oil to the pot to moisten the pot, add 30 grams of white sugar to stir-fry the sugar color, and always keep the fire low. Stir-fry the sugar until it is completely dissolved into liquid, and change from small bubbles to large bubbles. When the big bubble turns into a small bubble eggplant again, immediately pour in a proper amount of boiled water prepared in advance and take it out for later use.
4. Add an appropriate amount of vegetable oil to the wok, add 100g of onion, 80g of ginger slices, 5g of star anise and 4g of cinnamon, stir-fry with medium and low fire, and then stir-fry in the processed beef ribs. It takes about 5 minutes to stir-fry the fat in the beef ribs. After frying the fat of beef ribs, add 30 grams of cooking wine and 30 grams of soy sauce. After frying the flavor of soy sauce, add appropriate amount of water to drown the beef tendon. The water should submerge the beef ribs by about 2 cm. Then add 3 pieces of fragrant leaves, soy sauce 10g, 8g of refined salt and 2g of pepper, cover the pot, and simmer for 2 hours after the fire is boiled.
5. After two hours, open the pot cover, pick out the onion, ginger, star anise, cinnamon and fragrant leaves in the soup, add 5g chicken powder, and then add 50g water starch when the soup is about to thicken. When the soup thickens with fire, it can be cooked.