2. Clean the ribs, cut them along the bone seam with a knife, then chop them into 3 cm long pieces with a hatchet and put them in a basin for later use.
3. Cut the onion into chopped green onion and cut the ginger and garlic into powder for later use.
4. Put the wok on fire, pour the cut ribs into the wok and stir fry the ribs.
5. Stir-fry the ribs until the edges are brown, oily and white, then add onion, ginger, 1 teaspoon pepper powder, 1 teaspoon fennel powder, 1 teaspoon fennel powder, 1 teaspoon sugar, 1 teaspoon salt and 2 teaspoons braised soy sauce.
6. After the ribs are fried to the highest color, pour a proper amount of cold water and add a little cooking wine. The water here should not exceed the ribs, then cover the pot and simmer over medium heat.
7, stew 1 hour or so, the soup in the pot is dry and the ribs are cooked. At this time, the bottom of the pot is full of oil, and then the ribs are left in the oil in the pot and fried to a brown color.
8. Then take the ribs out of the pot and put them on a plate, and a plate of crispy and delicious braised ribs will be ready.