2. Chop the ribs into pieces about 5 cm long, then wash them and put them in the pot. Add water to ribs, peel potatoes and cut into pieces.

3. Boil the pot, and then clean the floating foam with a spoon. You can boil the floating foam with a big fire, so it is easy to clean the floating foam.

4. Add loose ginger slices, star anise, pepper, cooking wine and green onions, and cook for 40 minutes on low heat until the ribs are cooked.

5, take out the ribs to control the soup, put them in the basin and sprinkle with dry starch, and turn the basin up and down with both hands to make the ribs evenly stick with a thin layer of dry starch.

6. Heat the wok, pour salad oil or other cooking oil, burn until it smokes slightly, and add ribs and potatoes.

7. Medium fire will fry the ribs until they become discolored. You can remove the oil control and don't fry them too dry.

8. Pour the oil out of the pot, just leave some bottom, and then add 20 grams of rock sugar to slowly melt the rock sugar.

9. After the crystal sugar melts, the sugar solution will slowly change color and foam, and then the foam will spread to both sides.

10, add 200 grams of soup with boiled ribs, and add fried ribs.

1 1. Add 50g salt, rock sugar or white sugar, and a little pepper powder, and simmer. If you think your ribs are not dark enough, you can drop a few drops of soy sauce.

12 and 1 simmer until the soup is thick and quick-drying.

13, add 25g of balsamic vinegar to thicken the soup.

14. After the soup is concentrated, sprinkle some sesame oil, stir well, turn off the fire and sprinkle with cooked sesame seeds.