Material: ribs (big ribs) 1000g.

Seasoning: 50g fermented milk, scallion 10g, ginger 5g, salt 3g, monosodium glutamate 1g, soy sauce 10g, cooking wine 10g, star anise 3g, starch (corn) 10g, and vegetable oil 40g.

Practice of stewing ribs in breast:

1. Chop the ribs (5cm long), put them in boiling water, scald them slightly, and take them out for later use;

2. Put the pot on medium heat, add vegetable oil and heat it to 50%, then add ribs and stir fry to get oil;

3. Cut the onion and ginger into powder;

4. Add aniseed, chopped green onion and Jiang Mo to the wok, and then add soybean milk, soy sauce, cooking wine and water (400 ml) in turn;

5. After boiling, skim the floating foam and simmer for about 80 minutes;

6. Add refined salt and monosodium glutamate, stew over medium heat until the soup is one-third of the raw material, thicken with wet starch and mix well.