2. Take the oil pan (you can put a little more oil), and when the oil is eight points hot, add the marinated ribs.
Fry the ribs until brown, take them out and leave the oil in the pot.
3. Heat the oil pan slightly, add half a bowl of water and 1 tbsp balsamic vinegar (if there is broth, it is better) and bring to a boil.
Add white sugar and brown sugar, and cook over low heat until it becomes thick. When cooking, keep stirring with chopsticks to prevent sugar from sticking to the pot.
4. Switch to medium heat, pour in ribs and let the ribs be evenly stained with sweet and sour juice. While stirring constantly.
Add 1 tbsp soy sauce and 5g salt, stir fry, add chicken essence and sprinkle with sesame seeds, and serve.
1. Marinate the washed ribs with soy sauce, sweet potato powder, cooking wine, pepper and salt 15 minutes to taste.
2. Mix the sweet and sour juice with soy sauce, aged vinegar, sugar, starch, water and salt for later use, add 60% oil to the pot, and fry the marinated ribs for 7 to 10 minute.
3. Take out the fried ribs and drain the oil for later use. Leave a little oil in the pan, add Jiang Mo and minced garlic and stir-fry until fragrant.
4. Pour in the fried ribs and stir fry quickly, and pour in the prepared sweet and sour juice.
5. Stir fry quickly until the sauce is thick, wrap the ribs, add chopped green onion, put it in the pot and sprinkle with a little white sesame seeds.
1. Chop the ribs into small pieces, add appropriate amount of water, ginger slices and cooking wine, and put them in a pressure cooker for medium pressure control 10 minute.
2. Take out the pressed ribs for later use.
3. Put a proper amount of base oil in the pot.
4. first put the ribs in and stir fry.
5. Prepare sweet and sour juice, 1 tablespoon cooking wine, 2 tablespoons sugar, 3 tablespoons vinegar, 4 tablespoons soy sauce and 5 tablespoons water.
6. Pour the sweet and sour juice in step 5 into the pot, stir-fry until the soup is collected, and then take it out of the pot.