1. Soak the lamb ribs in advance to remove the blood, drain and chop them into pieces (you can also cook the whole in a large piece, the pot at home is not big enough, so chopped up)
2. Put cold water into the pot, blanch the bleeding foam, wash and drain.
3. Pour in appropriate amount of water, add the blanched lamb, add ginger slices, bay leaves, and other seasonings wrapped in seasonings and put them in a pot. After the water is boiled, turn to medium-low heat and cook for about 1.5 hours.
4. Add a little salt and continue to cook for about 20 minutes until the lamb is soft and rotten.
5. Remove and serve. Serve with garlic or salt and pepper.
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