1, the ribs chopped into sections of about 5 cm long, and then cleaned and boiled on high heat to open the foam are floating up, so it is easy to skim the foam is very clean.

2, into the pat loose ginger pieces, plus anise, pepper, cooking wine, sprinkle dry starch, two hands holding the basin up and down upside down, so that the ribs uniformly adhere to a thin layer of dry starch.

3, the frying pan is hot pour salad oil or other cooking oil, will be put into the ribs, medium-high heat will be fried ribs to color can be fished out of the oil, do not fry too dry.

4, the pot of oil poured out, leaving a little bottom can be, into the 20 grams of rock sugar to change the small fire slowly melting rock sugar, rock sugar melting slowly after the sugar liquid discoloration and will be bubbling, when the bubble to the sides of the time.

5, put 200 grams of soup cooking ribs, fried ribs also put in, put salt, rock sugar or sugar 50 grams, a little pepper, change the small fire slowly simmer, if not deep enough, you can drop a few drops of soy sauce.

6, small fire slow stew to soup thick and dry, put 25 grams of balsamic vinegar, large fire will be soup thick. After the soup is thick, drizzle with the appropriate amount of sesame oil and stir well off the fire.