1. Two ribs
2. Cut into pieces, bring to a boil, blanch in boiling water
3. Rinse the ribs and filter out the water
4. Put the oil in a pan, add sliced ginger and sauté fragrant, pour in the ribs and stir fry
5. Add proper amount of rice wine to get rid of the fishy, pour in light soy sauce, add a star anise, high heat
6. Add appropriate amount of rock sugar and salt (not too much, the plum sauce at the back has a certain degree of sweetness), add two tablespoons of plum sauce, and stir fry
7. Add the right amount of chicken essence, change the low heat to collect the juice
8. When the soup becomes thick as shown in the picture, it's OK
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