1. After blanching the ribs, chop into small pieces. Cut the green onion into sections, and smash the rock sugar slightly with the back of a knife.
2. After the wok heats up on high heat, turn to low heat and put in vegetable oil, add rock sugar, and stir-fry on low heat to make sugar color.
3. Stir-fry until the color darkens, and just flip the small bubbles slightly.
4. Add the green onions and fry them for a fragrant flavor.
5. Add ribs and stir fry until evenly colored.
6. Pour the tomato sauce
7. Stir fry until evenly colored.
8. Add cold water, add salt, boil large water, turn to low heat and simmer for about an hour.
9. Stew until the ribs are soft and rotten, then turn to high heat to collect the soup.
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