1.

Chop the pork chops into 3-cm pieces

2.

Add salt and yellow wine and mix well, marinate for half an hour and then add the egg whites

3.

Add cornstarch, scrunch it well and set aside

4.

Pour enough oil into the wok and pour some more.

Heat the oil in the frying pan until it reaches 70%, then add the pork chops

6.

Fry them until they are golden brown, I like to eat them older, so I fry them more thoroughly, then drain them and set them aside

7.

Take the oil out of the frying pan, add 1 tablespoon of water to the pan, and put in a small piece of rock sugar.

See picture for size, almost the same size

8.

Heat slowly over low heat

9.

Water is getting less and less, you can add more water to melt the sugar

10.

Stir fry properly until the caramel color of the melted sugar

11.

Put in the deep-fried spare ribs, heat over medium heat, stirring constantly to make sure that the sugar melts and the caramel color is not too high

12.

Put in the fried spare ribs, stir fry continuously.

Put in the fried ribs, heat, stirring constantly, so that the caramel sauce evenly coated in ribs

12.

Put in the soy sauce, stirring a few times

13.

And then put in the balsamic vinegar, stir-frying evenly can be too long vinegar will dissipate

14.

Finally sprinkle with white sesame seeds, plate can be

This is a good way to make the caramelized sauce more attractive, but it's not as bad as the caramelized sauce.