原料：
* 250 g Pork spareribs, chopped into about 5cm segments
* 250克 小排骨
* 4-5 slices Ginger
1.______________________
* 1 stalk Spring onion, chopped into small segment
2._____________________________
* 4-6 tbsp Black rice vinegar
* 4-6大勺 鎮江陳醋
* 3 tbsp Sugar
* 3大勺 砂糖
* 3 tbsp Light soyasauce
3.___________________________
* Some sesame(optional)
* 適量芝麻粒（可選）
二、Method
做法
1. Rinse the pork spareribs and cut into 5cm pieces. Bring a pot of water to boil and poachthe pork spareribs. Drain and set aside.
1. 排骨洗凈後，切成5厘米左右小段。鍋內放入水燒開，倒入斬切好的排骨氽壹遍，取出排骨備用。
2. Preheat a wokor large frying pan with some oil. Add in sugar and stir-fry until it has melted and browned. Add in spring onions and ginger slices and stir-fry until fragrant. Return the parboiled spareribs to the wok and fast-fry for 3-5 minutes. Pour in water, vinegar and light soya sauce. Water has to cover the pork.
2. 燒熱油鍋至7成熱，放入砂糖炒化加入蔥節姜片，排骨回鍋爆炒3-5分鐘。加水，陳醋和生抽。水要淹沒過排骨。
3. Simmeruntil the gravy has reduced to half. Turn the heat down and simmer until the gravy has thickened. Dish off. Sprinklesome sesame seeds if desired.
3. 大火燒至湯汁半幹時，改小火收汁即可盛盤。喜歡的話可以灑些芝麻粒。1小時後食用最佳，若熱食也是不錯的選擇。