2. Prepare a proper amount of ribs, chop them into pieces, wash the blood, peel the garlic, pick and wash the shallots, tie them into onion knots, mash the ginger with a knife, add water to the pot, and put the ribs into cold water to start blanching;
3. At the same time, add onion knots and ginger slices into the water, add a little cooking wine, boil, skim off the floating foam with a spoon, then take out the ribs, rinse the floating foam with warm water, control the water for later use, add a little cooking oil to the wok, and add crystal sugar;
4. Stir-fry the sugar slowly on low heat. When the crystal sugar is completely melted and turned into caramel color, put the ribs in the pot and stir them evenly quickly so that each rib is covered with sugar color, and then add ginger and garlic;
5. Pour in a bottle of coke and start burning. Prepare a small green lemon in the middle process and cut it in half. After stewing the ribs for a period of time, add a little soy sauce, stir fry evenly, and watch the soup gradually decrease;
6. Turn to high fire to collect juice, add the treated lime, then turn off the fire, stir well and sprinkle with sesame seeds.