Cooking Steps

1. 

   Step1:1. Wash and slice scallion and ginger. 2. Chop the spareribs about 5cm long. Rinse the blood. 3. Add water to boil in the pot. Put the spareribs in the pot. Skim off the froth. Blanch the purified blood water. Take out the control water for standby. 4. After the ribs are cooled, wrap the starch to evenly wrap the ribs. 5. Put 30g salad oil in the pot. Heat the oil to 70% heat. Put in the spareribs wrapped with starch. Fry them into golden yellow and remove them for later use. 6. Heat 10 grams of oil in a clean pot to 70% heat. Add 10 grams of ketchup and stir to make the fragrance. Add 1000 grams of water, 5 grams of salt, 15 grams of sugar, 5 grams of pepper, 10 grams of white vinegar, 3 grams of monosodium glutamate and 3 grams of chicken powder. Thicken with water starch and boil the juice over high heat. 7. When the soup is thick, put in the fried ribs. 8. Add a little oil and stir fry. Sprinkle with cooked sesame seeds. Stir fry for a while.