1. Put all the plum meat into two spares; slice 5 grams of ginger, slice 5 grams of green onion, and slice 5 grams of garlic; chop pork ribs into small pieces, cook under cold water, boil, skim the foam, drain the water and set aside
2. From another pot, add 1000 grams of peanut oil, heat to 60% hot, add the ribs and fry it slightly, remove the oil control
3. Add 10 grams of peanut oil to a frying spoon, add star anise, fry chives, ginger, garlic, add 50 grams of tomato sauce and stir-fry; add half a tablespoon of light soy sauce (about 5 grams), add ribs and continue to stir-fry until the ribs are colored; add water For ribs, add two tablespoons of sugar (about 20g), add plum meat, add half a tablespoon of chicken powder (about 5g), add half a tablespoon of salt (about 5g), bring to a simmer and simmer
4. Add two tablespoons of vinegar (approximately 20g) when the soup has received 1/3
