Sweet and Sour Pork Ribs

Chop the ribs into sections of about 5 cm, then wash them and put them in a pot with water to cover the ribs

Bring the pot to a boil, then use a spoon to skim off the scum on top. You can use high heat to boil the scum and the scum will float up. This will make it easy to skim off the scum

Add the fluffed ginger pieces, add star anise, Sichuan peppercorns, cooking wine, and scallions and cook together. Cover the pot over low heat and cook for 40 minutes until the ribs are cooked through

Take out the ribs and drain the soup, put them into a basin and sprinkle dry starch on them. Hold the basin with both hands and turn it upside down to coat the ribs with a thin layer of dry starch

Heat the wok and pour in salad oil or other cooking oil. Heat until there is slight smoke. Add the spareribs

Fry the ribs over medium-high heat until they change color, then remove them to control the oil. Do not fry them too dry

Pour out the oil in the pot, leaving a little bottom, then add 20 grams of rock sugar, reduce the heat to low and slowly melt the rock sugar

After the rock sugar melts, the sugar liquid slowly changes color and foams. When the foam wants to disperse to both sides

Add 200 grams of the soup used to cook the pork ribs, and put the fried pork ribs in as well

Add 50 grams of salt, rock sugar or white sugar, a little pepper powder, reduce to low heat and simmer. If you feel that the color of your ribs is not dark enough, you can add a few drops of dark soy sauce

Simmer over low heat until the soup is thick and almost dry

Add 25 grams of balsamic vinegar over high heat to thicken the soup

After the soup thickens, pour in appropriate amount of sesame oil and stir-fry evenly, then turn off the heat

Sprinkle with cooked sesame seeds and serve

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