1. Chop the ribs into pieces about 5 cm long, then wash them, turn on the fire, and all the floating foam will float, so it is easy to clean the floating foam. Add the beaten ginger slices, add star anise, pepper, cooking wine and sprinkled dry starch, and turn the basin up and down with both hands to make the ribs evenly coated with a thin layer of dry starch.

2. Heat the wok, pour salad oil or other cooking oil, add ribs, fry until the ribs change color, and then remove the oil. Don't fry them too dry.

3. Pour the oil out of the pot, just leave some bottom, add 20 grams of rock sugar and slowly melt the rock sugar with a small fire. After the crystal sugar melts, the sugar solution will slowly change color and foam, and then the foam will spread to both sides.

4. Add 200 grams of soup for cooking ribs, add fried ribs, add 50 grams of salt, rock sugar or sugar, and a little pepper. Change the fire to slow stew. If it is not deep enough, you can drop a few drops of soy sauce.

5. Simmer on low heat until the soup is thick and quick-drying, add 25 grams of balsamic vinegar and thicken with high fire. After the soup is concentrated, sprinkle with appropriate amount of sesame oil and stir well. Turn off the heating.