1. Prepare the required ingredients, slice ginger in advance, mash Ejiao cake, and take it out for later use.

2. Wash the ribs, put them in a pot with cold water, boil the water for 5- 10 minutes, take them out and wash the blood bubbles; Put oil in the pan, saute star anise and ginger slices.

3, transferred to 60 ml of braised pork, make up the water, not ribs.

4. Pour the mashed donkey-hide gelatin, bring it to a boil, turn to low heat, simmer for 2 hours, turn off the heat, and pour the ribs into the wok.

5, the fire juice can be closed out of the pot (be sure to collect juice on the fire to ensure that Ejiao is wrapped in ribs)