Soak the chopped ribs in plenty of water for 30 minutes, changing the water 2–3 times to remove blood and odor. Drain well.

Add ribs to a pot of cold water with 10ml cooking wine, 3 slices ginger, and the tied scallions. Bring to a boil and continue cooking for 3 minutes. Skim off the foam. Drain and set aside.

Heat 5 tbsp oil in a pan until moderately hot (around 60% heat – you should feel heat if you hover your palm above the pan).

Add ribs in a single layer. Fry on low heat for 5–6 minutes, flipping occasionally, until golden and slightly crispy.

Remove the ribs. Pour out excess oil, leaving just a little for stir-frying.

In the same pan, add the minced garlic, diced onion, and diced chilies. Stir-fry on medium heat for 1 minute until fragrant.

Add the fried ribs back in and stir to combine.

Season with 2 tsp light soy sauce, ½ tsp salt, 1 tsp sugar, 1 tsp sesame seeds, and ½ tsp Chinese salt & pepper seasoning.

Toss everything together for 1–2 minutes so the flavor coats every rib.

Plate the ribs and garnish with chopped scallions. Serve hot!