1. Brew the roses in boiling water for 10 minutes.
2. Boil the ribs in boiling water to remove blood foam.
3. Cut the green onion and ginger into large pieces.
4. Add oil to the pot and stir fragrant green onion and ginger.
5. Pour in the ribs and fry until golden brown.
6. Pour the cooking wine.
7. Add rock sugar and star anise and stir fry.
8. Pour in the soaked rose tea, turn to high heat, and turn to medium-to-low heat after boiling.
9. Simmer for 25 minutes until the juice is collected.
