1. Wash the ribs and blanch them in the pot.
2. After blanching the water, wash it out of the pot.
3. Put 1 tablespoon of cooking oil in a wok, heat to 50% heat, and stir-fry the lower ribs.
4. Burst until the surface is slightly burnt.
5. Add the star anise, cinnamon, ginger and garlic, stir-fry until fragrant.
6. Put in the dark soy sauce and stir well.
7. Add water to submerge the ribs by 1 cm.
8. When cooking the ribs, boil the quail eggs and peel them. In a separate pot, add 2 small bowls of cooking oil (about 500 ml), cook until warm, and fry the quail eggs.
9. Fry until the surface is golden and the tiger skin is ready to be out of the pan, about 10 minutes.
10. The ribs are cooked for about 40 minutes, and then the fried quail eggs can be put in.
11. Continue to cook for 20 minutes. The soup will thicken and turn to high heat to collect the juice, and then drain the water.
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