Tools/materials: 700g sparerib, appropriate amount of shredded ginger, rock sugar 10, 2 tbsp of balsamic vinegar, cooking wine 1 tbsp, appropriate amount of salt, appropriate amount of cooked white sesame seeds, clear water, pot and rice cooker.

1. Cut the ribs into small pieces and wash them.

2. Boil water in a cold water pot to remove blood foam.

3. Remove the water control device.

4, put vegetable oil in the pot, put rock sugar and fry on low heat.

5. Stir fry until the sugar juice becomes brown and sticky.

6. Put the ribs with dry water into the stir fry.

7. Put the ginger into the pot and stir-fry together to make the fragrance.

8. Stir-fry until each sparerib is brown, then turn off the heat.

9. Put it into the inner container of the rice cooker, add one spoonful of cooking wine, two spoonfuls of balsamic vinegar, a proper amount of salt and water, and the amount of water should not exceed half of the ribs. Press the cooking button of the rice cooker for one hour.

10, after the program, sprinkle with cooked white sesame seeds.