1: Wash the ribs with cold water, put them into the pot, add a piece of ginger, onion, a few prickly ash and blanched water, take them out and rinse them, put them into the pot, add fresh water, add the ginger slices and onion again, and cook for 20-25 minutes. (Turn the pot to a low heat)

2: Remove the cooked ribs and drain the water, add a tablespoon of soy sauce, a little soy sauce, and stir the appropriate amount of sweet potato starch to marinate for 30 minutes.

3: Wash and cut dried chili into small pieces, onion into pieces, ginger into pieces, garlic into pieces, pepper, star anise, fragrant leaves, kaempferia kaempferia, millet and spicy into small pieces, cut off the roots of coriander, and put all these things in one plate for later use.

4: Onions are cut into rings, green peppers (Vitex negundo) are cut into small pieces, and celery is cut into small pieces and put on a plate for later use.

5: Peel potatoes and cut them into thick strips, peel lotus roots and cut them into slightly thick pieces, and break cauliflower into small pieces for later use.

6: Cut cucumber into thin slices, lunch meat into thick slices, coriander into small pieces, and shallots into small pieces for later use.

7: put a proper amount of oil in the pot, a little more than the amount of ribs, put the oil in the ribs and fry for 5-8 minutes, and take it out for later use.

8: After the ribs are fished out, put the potato lotus root into the pot and fry until the surface is golden (fry with cauliflower in the middle), and then fish out for later use.

9: Heat the bottom oil after taking out the potatoes, add all the seasonings in the plate of dried peppers, onion, ginger and garlic, stir-fry with slow fire, add ribs, stir-fry with slow fire for about 3-5 minutes, add onion, pepper and celery, stir-fry with potato and lotus root, stir-fry with appropriate amount of salt, stir-fry with cucumber and luncheon meat for a while, turn off the heat and add appropriate amount of chicken essence, stir-fry evenly, and take out the pan and plate. You can also serve it directly in the pot like me? )

10: Sprinkle a proper amount of sesame seeds, and put all the scallion parsley. Stir a few times to let the temperature of the dish release all the fragrance of onion and coriander.