1. Thaw the ribs, cut the oily gluten in the middle, don’t cut it off
2. Pork ribs in a pot under cold water, add ginger slices and boil it out
3. Add star anise chili fragrant leaf ginger slices and spare ribs to the casserole, add water, and boil with soy sauce over high heat, then turn to medium-low heat
4. After simmering for half an hour, add two pieces of rose fermented bean curd and an appropriate amount of rock sugar
5. After simmering for another half an hour, add oily gluten and simmer for another half an hour.
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