1. Please cut the spareribs into sections and wash them
2. Put the spareribs in a cold water pan, boil for 2 minutes over high heat, float the blood foam, take it out and rinse it under the running water
3. Put the spareribs into the pressure cooker or ordinary pot, add salt, cooking wine, smashed ginger, green onion knot, anise Zanthoxylum, 2 whole green onions and appropriate amount of water to stew, and do not stew until the bone and meat are separated
4. Take out the stewed spareribs, drain the water slightly, and put in 2 teaspoons of dry starch, so that the surface of the ribs is evenly wrapped with a layer of dry starch
5. Heat the pan, add more oil. When the oil temperature rises to 50%, fry the spareribs one by one until the surface of the ribs turns yellow
6. When the temperature of the oil in the pan rises to 80% heat, fry the spareribs for 30 seconds
7. Put sour plum soup, half a teaspoon of dry starch (the porcelain spoon we usually drink soup with is based on the fact that each piece of spareribs can be covered with a thin layer), and salt into a bowl, and mix well to form a lack of juice
8. In another oil pan, saute the scallion and ginger slices, and pour in the adjusted juice
9. Keep stirring with a shovel until it boils
10. When the under juice thickens slightly and still has fluidity, add 1 tbsp salad oil and stir fry well
11. Put in the spareribs to make the insufficient juice cover the surface of the ribs evenly