1, 10 Hawthorn is stoned with a thick straw or coconut bottle opener.

2. Boil the clear water pot, add 1 tbsp cooking wine, blanch 500g spareribs, remove and wash for later use.

3. Put the onion and ginger in a hot pot and stir-fry with cold oil. Cook the ribs in medium heat until the surface is slightly yellow, and then serve them out. Discard the onion and ginger and leave the bottom oil in the pot.

4. Turn to low heat, pour in 70g sugar and stir fry until brown.

5. Stir-fry the ribs for a while, add 600ml of water, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 5 pitted hawthorns (you can use a coconut can opener or a thick straw). After the fire boils, cover the pot and simmer for about 20 minutes.

6. Open the lid of the pot, then add five pitted hawthorn and stir-fry evenly, turn to low heat and cook until the juice is collected, and turn off the fire. Serve and sprinkle with a little cooked white sesame seeds.