2. Wash the ribs in the pot and scald them with boiling water. When the meat changes color slightly, pick it up. Use chopsticks to pick out the scalded ribs, and don't wash them with water.

3. Oil the pan, stir-fry the ribs with sugar and color them. In this way, it is not easy to fry ribs or sugar, and cut garlic into the whole pot.

4. Cut the ginger and put it in the pot. Finally, add some soy sauce, cooking wine, and a small amount of ground monascus powder to remove the color, pour a small amount of boiling water into the ribs, add sweet-scented osmanthus sugar (people who like to eat more, unlike ribs made of white sugar, rock sugar and honey, which are sweet but not greasy), and a small amount of monosodium glutamate.

5. Add a little salt to collect the juice before cooking.