1. Select ribs and let the master cut them into pieces (small pieces) of sweet and sour spareribs. 2. Wash and put in cold water, add a few slices of ginger, add two spoonfuls of cooking wine (to remove fishy smell), and boil over high heat until the water boils. 3. Remove and drain.

Apply thick ginger slices to the pan to avoid sticking. After adding a small amount of oil, fry the ribs until both sides are slightly yellow (force out the excess oil and smell sweet)

1. Add 2-3 tablespoons of cooking wine to the fried ribs, heat until the wine evaporates, and mix the wine and meat. 2. Add white granulated sugar (crystal sugar, can be used) to the side of the pan, about 1 fist size (increase or decrease as appropriate), disperse with a spatula over a small fire (about 15 seconds) 3. Add a proper amount of raw smoke (sugar melts) 4. Add old smoke (can be omitted) to the meat 5. Add vinegar (about half a fist) and stir-fry

Stir-fry until colored as shown

Add boiling water over the ribs, make a big fire, don't cover the pot, boil it

After about a few minutes, take a big bubble and turn it into a medium and small fire (the top right picture shows the viscosity of the sugar dripping from the spatula). Personally, I feel that the spareribs do not need to be cooked for a few minutes (usually it takes a few minutes to eat spareribs in the hot pot). You can taste it at this time and adjust it if it is not enough (vinegar will evaporate)

When the sauce is cooked at this time, the spareribs are turned over. No monosodium glutamate is added to the sweet and sour taste. Start the pot.

Sprinkle the plate with sesame seeds. Never sprinkle chopped green onion (too unauthentic), sprinkle all the sauce and dip it in.