2. Chop the ribs into a length of about 5 cm and wash the blood.

3, add water to the pot to boil, add ribs, add onion and ginger slices, skim the floating foam, drown the blood, and remove the water control for later use.

4. After the ribs are cooled, wrap them with starch, and let the starch evenly wrap the ribs for later use.

5, put 30 grams of salad oil in the pot, burn the oil to 70% heat, add the ribs wrapped in starch, and fry until golden brown.

6. Take 10g oil from a clean pot, heat the oil temperature to 70%, add 10g tomato sauce, stir-fry for fragrance, add 10g water, 5g salt, 10g sugar, 5g pepper, 10g white vinegar and 3g monosodium glutamate.

7. When the soup thickens, add the fried ribs.

8. Add a little oil and continue to stir fry. Sprinkle with cooked sesame seeds and stir-fry for a while.