1) Cut ribs into small 4cm long pieces, put them into a large bowl, mix in cooking wine, stir well with 1 tbsp raw sauce,
2) Cover with lid or plastic wrap and marinate for 20 minutes. Peel and slice ginger. Cut the green onion into sections for use.
3) Pour the oil into the non stick pan (twice as much as the usual cooking), heat it over high heat, and change it to medium heat when the oil is 70% hot,
4) Pour in the spare ribs and fry them with chopsticks. Fry until the ribs are cooked and light brown. Remove the ribs.
5) Add a little more oil into the pot, heat it over high heat, stir in ginger slices and scallion slices, put in ribs, transfer in 2 tbsp of soy sauce, soy sauce,
6) Add boiling water over the surface of the ribs. Stir in rice vinegar and sugar, cover and simmer for 30 minutes.
7) After 30 minutes, the soup in the pot is less and less. At this time, taste the salty light. If it is not salty enough, add the salt and stir well.
8) Then, change to fire to collect the soup. When the soup is thick, it can be wrapped on the ribs. After packing, sprinkle some ripe white sesame seeds to decorate.