Put the ribs in cold water, boil them, take them out and rinse them with cold water to wipe off the surface moisture. Cut the onion into small pieces and the ginger into small pieces. Heat the oil in the pot, then add the rock sugar and melt it on low heat. Stir-fry the ribs for about two minutes until they turn brown. By the way, add onion and ginger and stir-fry the ribs evenly. Stir-fry ribs with light soy sauce, cooking wine, dark soy sauce and rice vinegar until they change color.

Pour hot water into the ribs, add star anise, bring to a boil over high fire, simmer for about 50 minutes to an hour over low fire, collect juice over high fire and sprinkle with sesame seeds.

The mixed juice of sweet and sour pork ribs is only mixed with tomato sauce in Shanghai cuisine, which has a light taste, while Zhejiang cuisine and Sichuan cuisine have a strong taste. The sweet and sour pork ribs of Shanghai cuisine and Zhejiang cuisine are cooked dishes, and the sweet and sour pork ribs of Sichuan cuisine are famous cold dishes in Sichuan. They are all fried and belong to sweet and sour taste. Amber is bright, dry, fragrant and moist, sweet and mellow, and it is a good appetizer or appetizer. Very popular with the people of China.