1. Wash the large row with a kitchen knife and chop a few knives on the edge
2. Beat with a kitchen hammer to make the meat soft
3. Add a teaspoon of light soy sauce, ginger slices, and a teaspoon of cooking wine, mix well and marinate for 15 minutes
4. Pat on both sides with a thin layer of cornstarch
5. Pour an appropriate amount of bottom oil into the pot and cook until 50% of the heat. Fry the ribs until both sides change color
6. Leave a little oil in the pot, add ginger slices and sauté the scallions
7. Pour into the large row and add the water that has not been too large, add one teaspoon and a half dark soy sauce, two teaspoons sugar, a little chicken powder, a quarter teaspoon salt, and a teaspoon and a half balsamic vinegar to bring to a boil over high heat
8. Cook until the soup is thick and the water is low, then it can be out of the pot
9. Finished product
10. Finished product
