Ingredients: ribs, cooking wine, soy sauce, sugar, spiced powder, Chili powder, onion and ginger. Practice: 1. Cut the ribs into small pieces, rinse them with water, drain the water and add 1 tbsp cooking wine, 3 tbsp soy sauce, 1 tbsp white sugar, appropriate amount of Chili powder, allspice powder and onion ginger. 2. Take it out halfway and turn it over to ensure uniform pickling; 3. Take out the marinated spareribs in advance, drain the marinated juice, add oil to the oil pan, add the spareribs when it is heated to 50%, and fry slowly over medium heat, so as not to burn the spilled oil. When the ribs in the pot begin to turn yellow, they can be fished out when they are about 7 ripe. I suggest frying the ribs again in order to ensure their crispness. You can omit it if it is troublesome, but the taste may be slightly different. Heat the remaining oil in the pot to 80%, and then add the previously fried ribs. Be careful, the oil is very hot. Fry for about 10 second, and then take out the drain oil. Note: the fried ribs should be allowed to dry for a while. They were very hot when they first came out of the pot. If the curing time is short or the meat is thick, you can sprinkle a little fine salt when you leave the pot.