Sweet and sour pork ribs seem a little sour in tomatoes, which should be good for people who like to eat sour. The meat is tender, bright red and greasy.

material

Small row of 500g, one tablespoon of cooking wine, one tablespoon of light soy sauce. Old smoke? Half a spoon? Vinegar? Put three tablespoons, three tablespoons of sugar, half a teaspoon of salt and half a teaspoon of monosodium glutamate in two times. Sesame? Half a teaspoon,

working methods

1. Drain 500 grams of water in small rows and cook for 30 minutes. Broth can be used to cook noodles. Don't pour it out

2. Cook with one tablespoon of cooking wine, one tablespoon of soy sauce, half a tablespoon of soy sauce and two tablespoons of balsamic vinegar (not white vinegar) for 20 minutes.

3. Take out, wash and control the water for later use, and fry until golden brown. Don't put too much oil, it can save fuel, as long as you turn it over frequently.

4, put the ribs in the pot, marinate the water of the ribs, three spoonfuls of sugar (boldly put sugar, three spoonfuls, don't be afraid too much). Boil half a bowl of broth and add half a teaspoon of salt to taste.

5, simmer for ten minutes to collect juice, and finally add a spoonful of balsamic vinegar when collecting juice, and the sweet and sour mouth will come out.

6. Sprinkle with chopped green onion sesame seeds and a little monosodium glutamate.

skill

1, how to make it crispy outside and tender inside-cook for 30 minutes, so that it will be crispy outside and tender inside when fried brown outside. Stir-fried raw ribs are easy to get old.

2. Why do you want to marinate? Because the hot oil in the hot pot quickly seals the appearance of the meat, it is not easy to absorb when making sweet and sour juice, and the ribs have a fishy smell.

3. How to fry the ribs? -The fire is fierce. Anyway, it's been cooked for 30 minutes. It's precocious. Just make sure it's crispy outside.