Fennel has the functions of removing fishy smell, removing mutton, and increasing aroma. Except for onion and ginger, you can omit all other spices in braised pork ribs, but you must add more cumin. 10g/kg of cumin, 10 pieces of pepper/kg, 1/kg of star anise, 30g/kg of green onion, 20g/kg of ginger, 1/kg of pepper. Briefly fry the fennel seeds in hot oil (it will only change color slightly), and then put them into the stew pot to release their rich aroma. If you want the braised pork ribs to be fragrant and delicious, you must add more fennel.