1. It is best to use pure pork ribs, debone them, soak them in light salt water for ten minutes, pick them up and rinse away the blood. Place on a cutting board and cut into slices about 1CM thick, about the size of your palm.

2. Use the back of a knife to fluff the large rows piece by piece (this step is very important!)

Here is a common method (without flour coating)

3. Take water starch, make it into a paste, and spread a thin layer on the large ribs. Heat the oil pan until it is 30% hot. Fry the large rack over low heat until the surface turns light yellow. Remove and drain the oil.

4. Heat a small oil pan, add chopped garlic and green onions, and sauté until fragrant. Add rice wine, red soy sauce, and sugar to cover the ribs. (Do not add water. If the juice is not enough, add rice wine. The amount of soy sauce depends on the saltiness. (standard), simmer over low heat until the juice is almost dry (do not lift the lid in the middle). Pour in the remaining water starch to thicken the sauce, simmer for another five minutes, and then you can start the pot.