1. Sweet and sour pork ribs go well with potatoes, taro or dried beans.

2. Chop the spareribs into 5 cm pieces, then wash them and put them in a pot. Add water to the spareribs, and peel the potatoes and cut them into pieces.

3. Bring the pot to a boil, and then clean the floating foam on it with a spoon. You can boil it with a big fire, and all the floating foam floats, so it is easy to clean the floating foam.

4. Add the beaten ginger pieces, add star anise, pepper, cooking wine and scallion, and cook for 4 minutes with low heat until the ribs are cooked.

5. Take out the ribs and control the soup. Put them in a basin and sprinkle dry starch. Turn the basin up and down with both hands, so that the ribs are evenly covered with a thin layer of dry starch.

6. Heat the wok, pour salad oil or other cooking oil, and burn until it is slightly smoky. Add the ribs and potatoes.

7. Deep-fry the ribs in a medium fire until they become discolored, so you can remove them and control the oil. Don't fry them too dry.

8. Pour the oil out of the pot, just leave some bottom, and then add 2 grams of rock sugar to slowly melt the rock sugar.

9. After the crystal sugar melts, the sugar solution will slowly change color and foam, when the foam will disperse to both sides.

1. Add 2g of soup for cooking ribs, and add the fried ribs.

11. Add 5g of salt, rock sugar or white sugar and a little pepper powder, and simmer slowly. If you think the color of your ribs is not dark enough, you can drop a few drops of soy sauce.

12, 1 simmer until the soup is thick and quick-drying.

13. add 25g of balsamic vinegar to thicken the soup.

14. after the soup is concentrated, sprinkle with appropriate amount of sesame oil, stir well, turn off the heat and sprinkle with cooked sesame seeds.