Put the ribs in a large bowl, put out 1 teaspoon, salt 1/2 teaspoons, sugar 1/2 teaspoons, pepper 1/2 teaspoons, cooking wine 1 teaspoon and marinate until it feels sticky, and then add water 1 teaspoon until it is moist. 2.

Boil the pot, put cold water on high fire, 3-4 slices of ginger, and then add the ribs and blanch them immediately. When water boils, blood oozes from the flesh and blood, and floating foam reaches the surface. Remove the floating foam with a spoon, roll it for 3-5 minutes, then take it out and wash it with hot water. If you are afraid of bitter gourd, you can also blanch it a little. 3.

At the same time, you can put tiles on another stove, put 3-4 pieces of ginger, boil half of the water, and boil; 4.

Put the washed ribs in a casserole, cover the pot and cook with slow fire. At this time, you can free your hands to deal with bitter gourd. 5.

Dice bitter gourd, blanch bitter gourd, and put 1 teaspoon salt in the water; 6.

When the ribs are soft, pour in bitter gourd, sprinkle a little pepper (to remove the fishy smell), cover, and cook on low heat until the bitter gourd and ribs are soft, about 20-40 minutes, then add salt when eating.