1. Wash the spare ribs in a 500g pot under cold water, boil and blanch the water, remove and drain
2. Pour 10ml of cooking wine, 20ml of white vinegar, 30g of white sugar, 40ml of light soy sauce, and 50ml of water into the bowl, mix well to make sweet and sour sauce (cooking wine: white vinegar: white sugar: light soy sauce: water=1:2:3:4:5, gradually The changing seasoning is the origin of the name Gaosheng ribs)
3. Pour oil in a pot and heat it up, add 3 garlic cloves and 3 slices of ginger, stir-fry for a fragrance
4. Pour in the ribs, stir-fry until the surface is slightly burnt, then pour in the sweet and sour sauce and stir-fry evenly
5. After the high heat is boiled, turn to low heat, cover and simmer for about 30 minutes (until 1/3 of the soup remains), open the lid and turn to high heat to collect the juice
6. Serve high-rise ribs on a plate, sprinkle appropriate amount of cooked white sesame seeds and enjoy
