1. Spare ribs flying into the water. Marinate the scallion and ginger segments, cooking wine, and light soy sauce for 20 to 30 minutes. I marinated it in the refrigerator overnight, and the flavor is stronger

2. Pick out the scallion and ginger segments, and steam the ribs in a container. pot and steam until soft, usually 45 to 60 minutes. Set aside the steamed broth.

3. Pour a little oil into the wok, add ginger slices, add pork ribs and fry until golden brown and remove.

4. Leave the bottom oil in the wok, add an appropriate amount of rock sugar and stir-fry. After the color changes, pour the remaining broth along the side of the pot, add vinegar, dark soy sauce, ribs, bring to a boil over high heat, turn to medium to low heat and slow down. Stew for 20 to 30 minutes. After 20 to 30 minutes, the juice will reduce over high heat. Add some vinegar and stir-fry. Sprinkle with chives and sesame seeds. It’s ok