1. Wash the eryngii mushrooms, tear them into strips, and blanch them for later use.
2. Boil the ribs, wash them, and set aside (the two ends of the ribs are mainly used here, and the middle part is used to make sweet and sour ribs).
3. Put an appropriate amount of vegetable oil in the wok, cook until eight minutes hot, pour in the ribs, and fry until golden on both sides.
4. Add sliced ginger, star anise, cinnamon, chili, pepper, five-spice powder, and stir fry for a fragrant flavor.
5. Add appropriate amount of light soy sauce, dark soy sauce, cooking wine, stir fry evenly. Pour in eryngii mushrooms and stir-fry evenly.
6. Add six crystal sugar and appropriate amount of water, add appropriate amount of salt, and simmer over medium heat until the ribs are overcooked.
7. Collect the juice over the fire.
8. Sprinkle shredded green onions and serve.
