1) Cut the ribs into small pieces and blanch them with hot water for 2 minutes to remove blood foam and blood water; 2) Put oil in the wok, add 2 tablespoons of white sugar, stir-fry until the color is brown, add cooked ribs, and color the ribs; 3) Add water to the sparerib pot until the amount of water submerges the sparerib, add appropriate amount of aniseed (i.e. star anise and fennel), pepper, cinnamon and fragrant leaves, simmer with strong fire until the soup boils, add appropriate amount of cooking wine, soy sauce and salt, and turn down the heat; 4) Cut the potatoes into hob blocks, stew the ribs for 20-30 minutes, and then put them into the pot. Don't let the soup pass through the potatoes; 5) After adding potatoes for about 20 minutes, you can turn on the fire to collect the juice and pour the sesame oil out of the pot. Note: 1) Don't overdo the seasoning. Usually, 500g spareribs need an octagonal, 10-20 pieces of pepper, 3-5g of cinnamon, 2-3 pieces of fragrant leaves, and some cloves. Usually, the amount of cloves does not exceed 2 pieces. 2) If you like to eat potatoes that have been fried first, you can also fry them a little before stewing them in the pot. The degree of frying is usually that the edges and corners on the surface of potato chips turn slightly brown.