1, raw material: 400g of ribs. 25g cooked sesame seeds. 2g salt, 2g pepper, yellow rice wine 15g, ginger 10g, onion 10g, 500g vegetable oil, fresh soup 150g, 50g vinegar, sugar 100g and sesame oil 10g. Chop the ribs into 5 cm long knots, put them in boiling water, take them out and put them in a steaming basin, add salt, pepper, yellow wine, ginger, onion and fresh soup, put them in a cage and steam until the meat and bones are separated, and then take out the ribs. Put the pot on a big fire, heat the oil to 180℃, fry the ribs until golden brown, take them out, heat the vegetable oil, stir-fry the sugar juice, add the fresh soup, add the ribs and white sugar, collect the juice with low fire, add vinegar when the soup is almost dry, take out the pot when the oil is bright, pour sesame oil on it, cool it on a plate, take out sesame seeds and mix well.

2. Basic materials: 500g spareribs, chives 1 root, ginger 1 root, 2 garlic cloves, appropriate amount of starch, 500g edible oil (actual consumption is 45g), 0/2 tablespoons soy sauce 1 tablespoon balsamic vinegar, and 0/tablespoon refined salt. Blanch 500 grams into small rows and cook for 30 minutes. Broth can be used to cook noodles. Don't throw it away. Marinate with one tablespoon cooking wine, one tablespoon light soy sauce, half a tablespoon light soy sauce and two tablespoons balsamic vinegar (not white vinegar) for 20 minutes. Take out, wash and control the water for later use, and fry until golden. Don't put too much oil, it can save fuel, as long as you turn it over frequently. Put the water for ribs and pickled ribs in the pot (add sugar boldly, three spoonfuls, don't be afraid of too much). Boil half a bowl of broth and add half a teaspoon of salt to taste. Simmer for ten minutes to collect the juice, and finally add a spoonful of balsamic vinegar when collecting the juice, and the sweet and sour taste will come out. Sprinkle chopped green onion, sesame seeds and a little monosodium glutamate in the pot.

3. Ingredients: pork chop 500g, vegetable oil 1 00ml, salt 3g, cooking wine 2tbsp, balsamic vinegar 2tbsp, soy sauce 1 tbsp, white sugar 50g, soy sauce 1 tbsp, chicken essence1tbsp, brown sugar. Take the oil pan (you can put a little more oil). When the oil is 80% hot, add the marinated ribs, fry them until they turn brown, take them out and leave the oil in the pot. Heat the oil pan slightly, add half a bowl of water and 1 tbsp balsamic vinegar (if there is broth, it is better), bring to a boil, add white sugar and brown sugar, and simmer until it becomes thick. When cooking, keep stirring with chopsticks to prevent sugar from sticking to the pot. Change to medium heat, pour in ribs and let them be evenly covered with sweet and sour sauce. While stirring constantly. Add 1 tbsp soy sauce and 5g salt, stir fry, add chicken essence and sprinkle with sesame seeds, and serve.