1. Wash the ribs and cut into sections, blanch the meat in a pot under cold water, and remove the meat.
2. Put warm water in a casserole, put the blanched ribs, sliced ginger, green onion, dried chili, and Angelica dahurica in the casserole. Turn to medium high heat and continue to simmer, cover and stew.
3. Peel the winter melon and cut into small pieces, prepare a small amount of coriander.
4. After the ribs have been simmered for about 30 minutes, add winter melon, add salt, and continue to simmer over medium-high heat.
5. Simmer for about 30 minutes. If the meat is cooked thoroughly, add the ground coriander and chicken essence and bring it out of the pot.
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