1. The fresh hawthorn is pitted.
2. Put the pork ribs into a pot with cold water, add ginger slices, green onion knots and 15 ml of cooking wine.
3. Remove the ribs, rinse and set aside.
4. Heat an appropriate amount of oil in the pot to 60% of the heat, turn the heat to low, add 70 grams of rock sugar, and keep stirring until it turns into a brown sugar color.
5. Pour in the pork ribs and stir fry for a while, evenly coated with sugar.
6. Add water to submerge pork ribs.
7. Add 30ml vinegar, 15ml light soy sauce, 5g salt and 15g sugar.
8. After the high heat is boiled, cover and turn to medium heat and simmer for about 20 minutes, then add the pitted hawthorn and stir-fry evenly.
9. Turn to high heat and cook until the juice is collected, then turn off the heat. Sprinkle with a little cooked white sesame seeds and finish!
