Prepare the pork ribs and wash them.

Prepare the ingredients.

Wash the ribs, soak them for a few moments and drain off the blood.

Place the ribs in a large pot, add ginger, scallion, and all the seasonings, mix well and marinate for half an hour.

To marinate the ribs, pour out the seasoning juice and remove the ginger and scallion.

Add appropriate amount of coarse grained groundnut flour. (2 to 3 tablespoons)

Scratch it slowly with your hands.

Heat a moderate amount of oil in a wok, when the oil temperature is 6 or 70% hot, add the ribs, deep fry over high heat for about half a minute until the surface of the ribs is floured and set, then turn to medium heat and deep fry for about 2 inverted minutes, and then remove from the wok.

Heat the oil again until it reaches 7 or 8 degrees Celsius, then add the ribs and deep-fry for a few minutes until the skin is crispy. Remove from the pan and drain off the oil.

Add a small amount of oil to a separate pan and sauté the chopped green onions and ginger for flavor.

Pour in the marinade and bring to a boil, then add a little water starch to make a thin gravy.

Pour in the pork ribs, stir fry quickly and evenly, coated with gravy.

Spread the plate and sprinkle with cooked white sesame seeds and chopped green onion.