Blanch the ribs in cold water, remove and wash the floating foam for later use.

2. Peel and cut the yam, and cut the carrot into hob blocks.

3. Stir-fry aniseed with hot oil in the pot, and then stir-fry onion, ginger and garlic.

4. Stir-fry the ribs and add a little cooking wine.

5. Add a small amount of soy sauce and mix well.

6. add soup to burn

7. After boiling, turn to the soup pot and continue to simmer.

8. Stew for about 40 minutes and put the yam into the pot.

9. Stew for another 20 minutes, put carrots into the pot, and add salt, sugar, chicken essence and pepper.

10. Stew again 10 minutes until the carrots are soft and ready to eat.