1. Soak the ribs in clean water for half a day, change the water in the middle, pour out the blood water, and wash and set aside.
2. Put the ribs in, add 1 tablespoon of cooking wine, scald and remove.
3. Pour cold water into the iron pot, bring it to a boil, cut into large pieces of white radish, put it in, remove it after the water is boiled, and set aside.
4. After removing the radish, put the ribs in, add a little cooking wine, and scald them out.
5. In another oil pan, add ginger slices and sauté fragrant, put in the hot ribs, and put 1 spoon of cooking wine to remove the fishy.
6. Add grass ru soy sauce to color.
7. Stir-fry for five minutes on medium and low heat, wait until the oil in the ribs comes out, pour half a pot of hot water (over the ribs), bring to a boil, add the green onions, cover the pot, and simmer for an hour.
8. Pour the white radish into the pot.
9. Add oyster sauce and salt, turn to medium-low heat and cook for 20 minutes. When the soup thickens, add two tablespoons of white sugar (brown sugar is better) and chicken essence, and cook for another five minutes before serving.
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