Chop the ribs, boil them in cold water, and use hot soup in the pot to rinse the blood foam when taking them out;

Pour out the hot soup in front of you, let go of the water or make boiled water, cook the ribs, bring them to a boil, and put a cup of cooking wine.

Two dried peppers, one or two star anises, four or five slices of fragrant leaves, a small piece of cinnamon, and a spoonful of sugar. After ten minutes, turn to the lowest fire and stew;

After one hour, turn to high fire, bring to a boil, add salt, chicken essence, ginger slices and scallions, turn off the fire for 20 minutes, and serve.

Note: when stewing, put enough water at one time. If you add water halfway, add boiling water;

Put the salt behind to prevent the meat from rotting;

The stewing time mainly depends on the tenderness of the ribs, and the tender ones can be stewed for less time;

Seasoning with your own taste.