1. After cutting off the ribs, soak the bleeding water in clean water to control dryness for later use.
2. Pour boiled water into the ribs, add a little cooking wine, boil the water to make the froth, and then remove the water to drain.
3. Cut the taro into hob pieces and set aside.
4. Pour edible oil from the pan. When the oil 7 is mature, pour in the drained ribs and fry for 2 minutes to remove moisture.
5. All accessories are prepared as shown in the figure.
6. Add Pixian Douban, pickled peppers, pickled ginger, Chinese pepper, green onions, and garlic together with the ribs and stir-fry for 2 minutes, then add star anise, sanna, and bay leaves and stir-fry for 1 minute.
7. Add broth (you can add boiling water without broth), because the cooking time is longer, the broth needs more broth, and the taro will be added later to cook. After boiling, cook on low heat for 30 minutes (because there is no pressure cooker, so cook It takes longer-the pressure cooker only takes 20 minutes).
8. Pour the taro and cook for 10 minutes.
9. Taste the taste, add appropriate amount of salt and monosodium glutamate to a plate, and put small green onions on it. That's it.
