Ingredients: appropriate amount of small ribs, cooking wine 1 tablespoon, 2 tablespoons of soy sauce, 3 tablespoons of sugar (which can also be replaced by rock sugar, the color is more attractive), 4 tablespoons of vinegar, 5 tablespoons of clear water, 2 pieces of aniseed, appropriate amount of onion and ginger slices, and salt 1 tablespoon (optional). Practice: 1, take the soup pot, fill it with clear water, put the small ribs in the pot and blanch them with cold water. After boiling, skim off the floating foam and blood foam, add the onion, ginger and aniseed, and simmer for 30-60 minutes, depending on your time, just simmer for a while, so you can also drink the sparerib soup by the way ~

2. After the ribs are cooked, remove them and put them aside to control the moisture. At this time, let's make a bowl of sauce, 1 spoon of cooking wine, two spoonfuls of soy sauce, three spoonfuls of sugar, four spoonfuls of vinegar and five spoonfuls of water. Just make the sauce according to this ratio. The amount of sauce should be adjusted according to the number of your ribs. Those who like different tastes should also increase or decrease seasonings according to their own needs.

3. Take a wok and pour in the right amount of oil. If your wok is not a non-stick pan, throw two or three pieces of ginger down and rub it in the pan with a spatula, so that the ribs will not stick to the pan when frying.

4. After the oil is hot, pour in the spareribs and stir-fry slowly on low heat until the surface of the spareribs is light golden yellow.