Practice: 1) Slice the pumpkin (I bought a small pumpkin, which is hard in texture, powdery, sweet in taste, low in moisture, easy to make, and I think it is one of the best things in Japan) and fry it in oil for later use.
2) Wash the ribs with water, remove the foam, put them in a casserole, add star anise and ginger slices, pour in soy sauce and a little wine, and finally pour in water. Don't exceed the amount of pork ribs. Stew for about 40 minutes.
3) After the ribs are cooked, open the lid to check the amount of soup. When it has been reduced to about one third of the rib height, pour in the fried pumpkin. Because the pumpkin is ripe, it doesn't need to be cooked for a long time. Turn the ribs and pumpkin upside down so that the soup sticks to them, then pour in water starch (note that the amount of water starch is very small, the purpose is only to shrink the remaining soup, not thicken it) and stir well.