1. Cut the ribs into small pieces and soak for ten minutes to soak the excess blood.
2. Salt, five-spice powder, sweet potato powder, chili fabric wine marinate for about three hours (the five-spice powder must be more).
3. Heat up the oil and pour in the ribs when they are ripe (Do not blanch the ribs, or it will affect the taste.) Slowly fry on low heat until both sides are yellow and turn off the heat for later use.
4. Put light soy sauce, oyster sauce, ginger and garlic in the pot. Aniseed, white sugar, chicken essence, green onions and peppers are boiled (because the ribs themselves are salty, so the sauce should be as light as possible).
5. After the water boils, pour the ribs and the oil in the pot, boil and simmer for half an hour.
6. Collect the juice over the fire.
7. The taste is particularly delicious.
