1. Cut the ribs into sections, blanch them, and put them in cold water. Add appropriate amount of salt, white vinegar, green onions, ginger and marinate for 10 minutes.
2. Adjust the sauce, add salt, sugar, balsamic vinegar, white vinegar, and chicken bouillon, stir well, and set aside for later use.
3. Set aside the material preparation knife for later use.
4. Add oil to the pan and heat up, add the ribs and fry until golden.
5. Pour out the excess oil and leave a little base oil. Add the green onion, ginger, garlic and fry the star anise for a fragrance.
6. Put the sliced white radish into the pan and fry, take advantage of it and set aside.
7. Add water to the pan of the ribs, pour the previously adjusted sauce over high heat, after it is boiled, cover and simmer on medium heat.
8. When the water has evaporated to half, add white radish, cover and simmer.
9. Turn the color of the radish, collect the juice out of the pot and put it on a plate.
