1. Boil the water in the pot, put in the chopped ribs and scald until the bleeding water, remove and wash, drain the water for standby
2. Put 1 tablespoon of oil in the pot, simmer the rock sugar over low heat until dark brown. Add the spareribs, stir fry until evenly colored
3. Pour 400ml clear water into the pot (just before the amount of water reaches the ribs) and add all seasonings
4. After boiling over high heat, transfer the ribs and soup to a deep small pot, cover the pot and simmer for 60 minutes
5. When about 1 / 3 of the water is left, remove the cinnamon, ginger, shallot and star anise
6. Continue cooking until the ribs can be easily inserted with chopsticks
7. Turn the heat, boil the soup to the bottom of the shallow pot.