2. Accessories: a little salt, vegetable oil, cooking wine, soy sauce, sugar, garlic, chicken essence, onion, ginger, fragrant leaves, fennel, Amomum tsaoko, pepper and aniseed.

3. Rinse pork ribs with clear water for several times, then soak them in blood for 1 minutes.

4. Add clean water that can not pass the pork chops into the pot, pour the clean water directly into the pot with cold water, boil it with strong fire, skim the floating foam and take out the ribs.

5. Pour an appropriate amount of vegetable oil into the hot pot. When the oil temperature is 5% hot, the ginger slices will exceed the fragrance. Pour the ribs and stir-fry until they change color.

6. When the ribs are discolored and stir-fried, pour in the soy sauce, cooking wine, a little sugar to freshen them up, add the onion and other seasoning packages, add the broth that can not pass the ribs, and simmer for 4 minutes. At this time, you can handle the pumpkin. Peel the pumpkin, remove the pulp and cut it into square pieces for later use.

7. After the ribs are boiled, there is still some soup in the pot. Pour the pumpkin into the pot and cook for 1 minutes, add salt and chicken essence, and collect the juice over high fire.