Ingredients: 400 grams 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.

1, chop the ribs into 40mm long segments and wash them repeatedly with clear water for later use. Rock sugar is broken into small pieces in advance.

2. Heat the water in the pot to warm water of about 80 degrees, and blanch the ribs. Don't wait for the water to boil. When the foam floats on the noodle soup, the ribs can be fished out.

3. Heat the wok, add two spoonfuls of vegetable oil, add rock sugar blocks, and stir-fry over low heat to get the sugar color.

4. Stir with a spatula while frying until the sugar color changes from white to light yellow and then to golden yellow.

5. Drain the blanched spareribs thoroughly, pour them into a wok and stir fry quickly until all spareribs are evenly coated with sugar.

6, add boiling water, the amount of water should not exceed ribs, and then add old vinegar, soy sauce, cooking wine.

7. Cover the pot and simmer for 40 minutes after the water boils.

8. When the soup is burned to the remaining amount 1/4, add salt to taste.

9. Open the lid and cook the soup until it is thick, that is, the soup is bubbling, so you can get out of the pot.

10. After taking out the pot, put it on a plate with the soup and sprinkle the fried white sesame seeds on the surface.

Exercise 2:

Ingredients: 400 grams 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.

1. Cut the ribs into small pieces, add appropriate amount of water, ginger slices and cooking wine, and put them in a pressure cooker for medium pressure control 10 minute.

2. Take out the pressed ribs for later use.

3. Put a proper amount of base oil in the pot.

4. first put the ribs in and stir fry.

5. Prepare sweet and sour juice, 1 tablespoon cooking wine, 2 tablespoons sugar, 3 tablespoons vinegar, 4 tablespoons soy sauce and 5 tablespoons water.

6. Pour the sweet and sour juice in step 5 into the pot and stir-fry until the soup is collected.