Cooking Steps

1. 

   Step1:Chop the spareribs into sections. Wash them. Cut the scallion into sections. Slice the ginger. Beancurd leaves in advance. Cut into segments. Clean the kelp knot. Blanch the cleaned spareribs. Skim off the froth and take out. Wash the foam off the ribs with warm water. Drain the water.

2. 

   Step2:Put the oil on the fire, put in the lollipop. The fire should be small. Keep stirring the lollipop. Until it dissolves, bubbles and fires. Put in the blanched spareribs. Stir fry them. Color them evenly.

3. 

   Step3:Pour in the purple clay pot. Add water. Add ginger, scallion, star anise, fragrant leaves, white wine and soy sauce. Transfer to the stew. Stew for 40 minutes.

4. 

   Step4:Add beancurd, kelp knot, salt and boiled egg. Stew for 15 minutes.