1. The pork short ribs are boiled to remove the fishy smell and drained for later use.
2. Pour a small amount of oil in the pot, heat up, sauté the ginger slices and scallion white;
3. Put in the ribs and stir-fry until the ribs change color and the surface is golden and slightly burnt; first add wine, then soy sauce, rice vinegar, and finally, add rock sugar and stir well;
4. Cut the green onion and ginger, then pour in boiling water that can cover the ribs, and simmer for 20 minutes at medium to low heat; add water to the red yeast rice in the middle.
5. After 20 minutes, add salt and turn on high heat to collect the juice. When the juice is thick and bright, sprinkle with sesame seeds to get out of the pot.
