1. Raw materials: 1 kg of ribs, 4 slices of ginger, one chopped green onion, 1 tablespoon (25ml) of cooking wine, 1.5 tablespoons of soy sauce, 2 tablespoons (3ml) of rice vinegar, 1.5 tablespoons (25g) of salt.

2. Cut the ribs into 4cm long pieces, put them in a large bowl, add cooking wine, stir half of them with soy sauce, cover them with plastic wrap and marinate for 2 minutes. Peel and slice ginger. Cut the green onions into sections for later use.

3. Pour the oil into a non-stick pan, and heat it over high fire. When the oil is 7% hot, change it to medium fire, pour the ribs, and stir them with chopsticks. Fry the ribs until they are cooked and light brown, then take them out.

4. Add a little oil to the pot. After heating with strong fire, stir-fry the ginger slices and shallots, then add the spareribs, add the remaining light soy sauce and light soy sauce, and add boiling water to the surface of the spareribs. Add rice vinegar and sugar, stir well, cover and simmer for 3 minutes.

after 5 or 3 minutes, the soup in the pot is getting less and less. At this time, taste the salt. If it is not salty enough, add salt and stir well. You can adjust it according to your own taste. Then, change to a big fire to collect the soup, and when the soup is thick, it can be wrapped on the ribs. After serving, sprinkle some cooked white sesame seeds and chopped green onion for decoration.