First take out the prepared ribs, put them in a big bowl, add some water to the ribs and clean them thoroughly. It is best to scrape and wash several times to form tendons. Clean. Blood bubbles out, not like fish. After the ribs are washed, take them out and control the water. Put them on a plate for later use. Put the pot on the stove and add half the water to the pot.
Put the washed ribs directly into cold water and boil. Stir-fry the ribs slightly when cooking to make them evenly heated. After the water boils, cook for another 2 minutes.
After 2 minutes, take the ribs out of the pot and put them in the casserole.
Next, add a proper amount of hot water to the casserole, be careful that it must be hot water, add onion and ginger slices, cover the pot and boil, and stew for 20 minutes on medium heat. The ribs stewed with four spices will be delicious. This is a very delicious drink. The first spice is dried tangerine peel, which tastes very fragrant. Ribs can be stewed and added to tender and rotten meat.
The second spice is angelica dahurica. Angelica dahurica is a bit bitter and has a special fragrance, which is particularly effective in removing fishy smell and enhancing fragrance.
The third spice is fragrant glass fruit, which can be added to any stew.
The fourth spice is cardamom, which is very fragrant, and the stewed ribs are not greasy. Put the seasoning in a bowl, add warm water and soak thoroughly for later use.
Stew the ribs for at least 20 minutes, add spices and stir, add carrot slices and corn slices, stir well, cover the pot and stew for 10 minute.