Step 1: Wash the cut ribs, put them in a pot with cold water, (water is 3 times more than ribs, and if it is not enough, add water). Fire (If you put them in cold water directly, all the impurities in the meat can be boiled out, but if you put them in a boiling pot, the impurities in the meat, including fishy smell, will not come out, which will affect the taste).

Step two: start a big fire. After the water boils for about 20 minutes, clean up the floating objects in the pot. Be careful not to pour out the sparerib soup. The nutrition of ribs is all in it. The sparerib soup cooked with the original soup is delicious, but remember to clean up the floating objects. Turn to medium heat and add 4-5 slices of onion (3-4 cm in length), 3-4 slices of ginger and 5-6.5 parts of garlic.

2 aniseed (completely aniseed), the soup with proper salt should not be too salty. You can taste it while putting it, and add a small amount (because salt is the main seasoning, you should put it in advance, and put it last for fear that the standard content in salt will be destroyed. If there is no standard, it can be put at the end).

Cinnamon 1 tablet is enough. Remember not to put soy sauce and soy sauce.

Step 3: Stew the ribs until they are rotten, then turn off the fire for about 2-3 hours.