1. Chop the ribs into sections of about 5 cm long, then wash and put them into a pot with water not exceeding the ribs

2. Boil the pot, and then skim the top of the foam with a spoon, you can use a large fire to boil the foam floating up, so that it is easy to skim the foam is very clean

3. Put in the ginger pieces patted loose, then add star anise, peppercorns, cooking wine, scallions and cook for 40 minutes on a low flame with the lid on, and then cook for 40 minutes. Add anise, peppercorns, cooking wine, scallions and cook together, cover the pot with a small fire and cook for 40 minutes, ribs cooked through

4. Fish out the ribs to control the soup, put the basin sprinkled with dry starch, two hands holding the basin up and down upside down, so that the ribs uniformly stick on a thin layer of dry starch

5. will be a frying pan is hot and poured into the salad oil or other cooking oil, burned to the slight green smoke, will be put into the ribs

6.

6. medium-high heat will be ribs fried to the color can be fished out of the oil control, do not fry too dry

7. will be poured out of the pot of oil, leaving a little bottom can be, and then put into the rock sugar to change the small fire slowly cook

8. there is a bubble into the soup 200 grams of boiled pork ribs, will be fried pork ribs into it

9. into the salt, ketchup, a little pepper, and then change to a low-fire slow simmering. If you feel that the color of your ribs is not dark enough, you can drop a few drops of soy sauce

10. Slowly simmer until the soup is thick and almost dry, then add 25 grams of balsamic vinegar to thicken the soup over high heat

11. After the soup is thickened, drizzle with a moderate amount of sesame oil and stir well off the heat