1. Raw materials are reserved, pork ribs, cut into small pieces
2. Boil water in the pot and rinse well
3. Slice ginger, heat up in vegetable oil pan, add ginger slices, and sauté until fragrant
4. Add in the blanched small row and fry until the surface is slightly yellow
5. Add cooking wine and braised sauce, stir-fry evenly, then pour in an appropriate amount of water, transfer to a casserole, and simmer for one hour on low heat
6. After the meat is soft and rotten, collect the juice and serve on a plate.
