Soak the ribs in water and change the water several times. Then put cold water in the pot, boil it and skim off the blood foam.

2

Take out the ribs and dry them. Pour the oil into the pot, heat it to 60%, add the ribs and fry them on low heat until the edges are slightly burnt, and take out the oil control.

three

Put all the seasonings into gauze and tie them tightly. Monascus rice or monascus powder are also packed in gauze bags.

four

Leave the base oil in the pot and heat it to 50% heat. Add onion and ginger and stir-fry until fragrant.

five

Add the fried ribs, cook the yellow wine, soy sauce and soy sauce and mix well.

six

Pour hot water into the pot, not ribs.

seven

Add rock sugar.

eight

Add spice bag and Redmi bag, bring to a boil, and then simmer for an hour. Turn the ribs during the period and pay attention to the thickening degree of the soup.

nine

Take out the spice bag and Redmi bag, pick out the onion and ginger, add salt and some honey, turn on the fire and collect the thick soup.

10

Fill the bowl with chives.