1. Wash the ginger, flatten and slice, wash and cut the green onion, flatten the garlic and cut it into garlic, put it in a bowl and set aside.
2. Boil water in the pot, cool the ribs in a pot, add a few slices of ginger, pour in the cooking wine and boil, skim off the foam, remove the ribs and set aside.
3. Put the fermented bean curd in a bowl, add a little soup, and crush with a spoon to make a fermented bean curd paste.
4. Heat in a frying pan, pour the shallots, sliced ginger and garlic into the pan and stir fry to create a fragrance.
5. Pour the ribs into the pot and fry them until they are fragrant.
6. Add appropriate amount of water, add star anise and sugar, stir fry evenly.
7. Pour the fermented bean curd paste, cook the light soy sauce, stir evenly, cover the pot, boil on high heat and cook for another 10 minutes, then turn to low heat and simmer.
8. Collect the sauce over high heat, sprinkle with white sesame seeds, season with salt, and stir-fry evenly. The soup is almost collected.
9. Bowl.
Tips:The white sesame seeds can also be fried and then sprinkled on the ribs in the bowl, so that the finished product will look better. You can add sesame sesame oil if there is no sesame sesame oil. This depends on personal preference.
