1. Add a proper amount of water to the pot, add ginger slices and ribs, blanch for 2 minutes after the fire boils, and take out the ribs to drain.

2. Put the dried puffer fish in warm water to soften it (about half an hour).

3. Cut puffer fish dried after soaking into hair into diamond-shaped blocks for later use.

4. Add proper amount of olive oil, fried ginger slices, cloves, star anise and dried red pepper to the pot. Stir-fry ribs with blanched water.

5, add 300ml cooking wine, almost submerged the amount of ribs, and the fire boiled.

6. Transfer the ribs together with the soup to the casserole and add rock sugar. Add appropriate amount of soy sauce, cover, boil and simmer for 20 minutes.

7. After that, add the chopped dried puffer fish, and continue to simmer for about 1 hour. The soup is dry, leaving only 1/3.