1, processing spareribs, cutting the spareribs into small pieces, putting cold water into the pot, adding scallion, ginger and anise cinnamon, boiling, cleaning the blood foam, then turning to medium heat for 40 minutes, and adding appropriate amount of salt when stewing for 30 minutes.

2, processing sauerkraut: sauerkraut bought in the supermarket is best to buy sauerkraut directly, pass cold water, and soak the vermicelli in boiling water for later use.

3, start making, add meat oil into the pot, stir-fry chives and ginger with oil, and then add sauerkraut to stir-fry the sour flavor.

4. Stir-fry the sour and fragrant taste of sauerkraut, add the cooked ribs, then add the original soup of ribs, then add salt and pepper and chicken powder to taste.

5. Sprinkle a few medlar on it and stew for about 10- 15 minutes to make all the flavors blend together.

6. Finally, the dish can be put out of the pot, and the sour and fragrant ribs are rolled in the soy sauce and garlic.