1, cut the pork chops into roughly the same shape and size, and set aside for blanching.
2. Put the chopped ribs into the pot in cold water, add two ginger slices and a small bundle of onions.
3. Prepare stir-fry, pepper, star anise, fragrant leaves and garlic. Set aside for use.
4. Blanch the water until it boils, and then pick out the ribs one by one with chopsticks.
5. Filter the blanched ribs and set them aside for use.
6. Heat the pan until it is three minutes hot, pour in a proper amount of vegetable oil (peanut oil and corn oil, etc.), and pour in the prepared fried materials.
7, stir-fry into the pot, quickly stir-fry until the aroma is fragrant.
8. Put the blanched spareribs into the pot, add half a teaspoon of soy sauce to color, turn it for about 3-4 minutes, and add a little salt and chicken essence.
9. Use chopsticks to pick out the fried ribs for later use.
10, stir-fry sugar color: add oil to the pot in three minutes, the oil can cover the bottom of the pot a little more, then heat it to 7 minutes and add rock sugar.
1 1, when the rock sugar is almost dissolved, add the fried ribs and stir fry for two minutes.
12, add 3 ~ 4 tablespoons of soy sauce and 3 ~ 4 tablespoons of vinegar to the pot, then add one tablespoon of cooking wine, stir fry for one minute and then add boiling water until the ribs are just submerged.
13, two minutes after the fire, cover the pot and simmer for 20 ~ 30 minutes.
14. Finally, open the fire to collect the juice. At the end, the soup inside can roll with the ribs and can be picked out with chopsticks for arranging.
15, sprinkle some cooked white sesame seeds on the ribs and finish.