1. Prepare ingredients: 600 grams of pork ribs, 500 grams of wax gourd, three chives, 30 grams of ginger, one star anise, 20 grams of cooking oil, 5 grams of salt, 15 grams of cooking wine, 15 grams of pepper, 15 grams of chicken essence and 15 millet peppers.

2. Wash the bought spareribs with flour, put cold water into the pot to put cooking wine, clean and control the moisture, then cut into slices of ginger, boil it with strong fire, force bleeding foam, skim the blood foam, remove the spareribs, rinse the floating foam on the surface with hot water, drain the water and put it on a plate for later use.

3. Stir-fry the star anise, chives and ginger in hot oil, stir-fry the blanched spareribs until the surface becomes discolored, add water, add more water, cover and boil over high heat, and then simmer for an hour (you can also use a pressure cooker to save time).

4. Wash the wax gourd, dry it, peel it and cut it into large pieces and put it on a plate for later use. After the ribs are stewed for one hour, add the cut wax gourd pieces, add salt and appropriate amount of pepper and continue to cover the pot and stew for 30 minutes. When the wax gourd is ripe and soft, add appropriate amount of chicken essence and millet spicy (without spicy food) to turn off the heat.

5. Put the winter melon ribs into a bowl and sprinkle with chopped green onion and coriander.

Note: In fact, it is best to stew the ribs in a pressure cooker, which saves time and gas. The stewed ribs with wax gourd are delicious, so there is no need to put too much seasoning or spices. Just put a little to remove the fishy smell of meat, and don't put anything else. Xiaomi spicy is not necessary either.