2) Marinate 15 to 20 minutes with cooking wine, a little salt and cornmeal;

3) add oil to the pot, a little more, and pour half of the ribs down at the same time, and fry until the meat turns golden red, not too dry, and you can pick it up when it turns golden yellow;

4) Leave a little oil in the pot, saute minced garlic, pour in the fried ribs, and add white sugar (more sugar) and balsamic vinegar (not white rice vinegar, but brown balsamic vinegar). Don't be stingy with vinegar, or you will die sweet and greasy;

5) After the big fire boils, simmer slowly. Don't worry, wait for the juice slowly, turn it over several times in the middle, and wait patiently for the soup to dry. Thick syrup will be hung on the ribs, full of color and flavor. Take a bite and have a taste.

6) Add a little oil to the pot, add tomato sauce, stir-fry until bubbling, and add ingredients, which will make the color better and taste better.

Features: crispy outside and tender inside, juicy and fleshy, very delicious!