1. Boil the ribs and rinse for later use.
2. Prepare the material package.
3. Wrap the mouth with the ingredients, and prepare a piece of ginger.
4. Put 1 tablespoon of cooking oil in a wok, heat to 50% heat, and stir-fry the lower ribs.
5. Burst until the surface is slightly burnt.
6. Add glutinous rice wine and dark soy sauce, stir well.
7. Add water to submerge the ribs, add the material buns and ginger cubes, turn to a low heat and simmer for 40 minutes.
8. When braising the ribs, prepare other ingredients and wash the crispy tofu first.
9. Cut into small pieces.
10. Wash coriander and cut into small pieces.
11. Cut green and red peppers into small pieces, and mince garlic.
12. When the ribs are boiled for about 40 minutes, the soup begins to become thicker. At this time, add the crispy tofu. After boiling, continue to simmer for 10 minutes.
13. Add salt and chicken bouillon, add green and red peppers, and stir well.
14. Add cumin powder and cumin grains, stir-fry, and then remove the soup thoroughly and then turn off the heat.
15. Add coriander again, mix well and you're done!
Tips:The soup must be dried thoroughly. If you don’t like it too dry, you can leave some soup, and it is also good to make a dry pot!
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