1. After the ribs are blanched, start another pot. Cut a little ginger slices, drip a little cooking wine, and put in the ribs. After the high fire has boiled, let it burn for 25 minutes.
2. Remove the ribs, add light soy sauce, dark soy sauce, and a pinch of salt. Marinate for 30 minutes. Leave the ribs soup (to be used later).
3. Put the marinated ribs into the frying pan and fry, turn over repeatedly, until the front and back are burnt and crispy. Wash the pot.
4. Remove the ribs and drain the oil.
5. Put cooking wine, vinegar, brown sugar (white sugar can also be used), dark soy sauce, and pork rib soup into the pot in a ratio of 1:2:3:2:5. Pour the ribs into the pot. After the fire is boiled, turn off the medium heat and boil for 10 minutes. Turn on the fire again to collect the juice. To the extent that there is only sticky sugar water, the ribs glow because of a layer of sugar.
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