Materials:

Ingredients: 750g of ribs, 5 Chinese cabbages, 4 pieces of dried bean curd, 2 pieces of aniseed, 20 pieces of pepper, 2 tablespoons of cooking wine, and 1 section of onion.

One piece of ginger, 2 tablespoons of soy sauce, 2 tablespoons of salt and half a spoonful of chicken essence.

1, ribs are soaked in cold water, soaked in bleeding water, and changed with secondary water in the middle. I soak from noon to afternoon.

2. Prepare onion ginger, pepper granules and aniseed.

3. Pour the oil into the pot, pour in the ribs with controlled moisture, and slowly fry on low heat until both sides are a little brown.

4. Add onion, ginger, pepper and aniseed, pour in two spoonfuls of cooking wine and two spoonfuls of soy sauce, and stir fry with a shovel for two minutes.

5. Add less water than the amount of ribs, bring to a boil with high fire, skim off the floating foam, and simmer for 50 minutes on low heat.

6. Cut the dried tofu into strips.

7. Cut the cabbage into long strips.

8. Stew the soup until the remaining half is poured into the dried cabbage and tofu, add a spoonful of salt, and then turn to high heat for 5 minutes. Turn off the fire and put the chicken essence.

9, out of the pot, start.