1. Cut 1 piece of ginger into Jiang Mo, clean the ribs and drain. 2. Put 3g of vinegar and 45g of white sugar into the bowl and adjust the sweet and sour juice. 3. Add 1 spoon of salt, 1g of pepper, 1 egg, 1 spoon of cooking wine and 5g of starch to the ribs, stir well and marinate for about 1 minutes. 4. Pour the right amount of oil into the pot, heat the oil to 6%, add the ribs, fry them for 3 minutes and take them out. 5. Heat the oil to 7% heat, add the ribs again, fry for 1 minute, and take them out for later use. 6. Put a proper amount of oil into the pot, and the oil temperature will be 7% hot. Add Jiang Mo and sweet and sour juice, stir-fry the white sugar on low heat, add water starch to collect the juice, add the fried ribs and stir well, and then take out the pot. Cut ginger into powder, wash ribs and drain water, put vinegar and white sugar in a bowl to adjust the sweet and sour sauce, add salt, pepper, eggs, cooking wine and starch to the ribs, mix well and marinate for 1 minutes, pour oil into the pot, fry the ribs for 3 minutes until the oil temperature reaches 6%, take them out, put the ribs back to 7%, fry them for 1 minute, take them out, heat them to 7%, put Jiang Mo and sweet and sour sauce, and put them in.