1. Cut the spareribs into small pieces 5-6cm in size and wash them;
2. Mash garlic, marinate ribs with mashed juice (or garlic powder), sprinkle soy sauce, and the amount is moderate; Sprinkle MSG and ginger on the table and mix well; Marinate for one and a half hours to two hours;
3. Filter the salted ribs out of the brine and put them into the rice cooker. Add some water to cover the ribs, then add cinnamon, anise (or stew powder), and cook over low heat until the juice is collected;
4. You can increase the amount of water according to your personal preference and the heat to cook the ribs until they are exposed; Finally, taste the mushroom, add some salt and chicken essence, and then eat.