1. Wash the rib meat, cut it into 2cm square pieces, put it in a boiling water pot for about 1 min, remove the blood, and wash it with clear water;

2. Wash dried prunes, squeeze out water, and cut into small pieces 0.5 cm long;

3. Put about 250 ml of clear water into the pot, add soy sauce, yellow wine, cinnamon and star anise, add the meat, cover it and cook it with high heat until it is 80% cooked;

4. Add red rice, white sugar and dried vegetables, stir evenly, and cook for about 5 minutes over medium heat;

5. When the marinade is almost dry, remove fennel and cinnamon, add monosodium glutamate, and take out the pot;

6. Take the buckle bowl 1 piece, first put a little boiled dried vegetables at the bottom, then put the meat pieces on it neatly with the skin facing down, and cover the remaining dried vegetables;

7. Steam in a steamer for about 2 hours, take it out when the meat is crisp and glutinous, cover it in a plate, and put the onion on it.