It will look good to wrap the ribs in golden brown after frying sugar. Pay close attention not to burn the sugar when frying it, and the color of the finished product will be obviously deepened when the juice is finally collected, so the sugar color can only reach golden yellow at this time.

The practice of sweet and sour pork ribs:

Ingredients: 500g sparerib, 3 slices of preserved plum, 2 tablespoons of cooking wine, 3 tablespoons of soy sauce 1.5, 3 tablespoons of balsamic vinegar, 30g of rock sugar, 5 slices of ginger, chopped green onion 1 teaspoon, and cooked white sesame 1 teaspoon.

1, chop the ribs into 3cm long pieces.

2. Mix the plum, cooking wine, soy sauce and balsamic vinegar, pour a bowl of clear water (about 300ml), and let it stand for a while after mixing.

3. Put 2 slices of ginger into a pot of cold water, pour in the ribs, take out the ribs and drain them for later use after the fire boils.

4. Start the oil pan, pour in the broken rock sugar, and heat it on medium heat until the rock sugar melts and turns golden yellow.

5, pour in the ribs and quickly stir fry and color.

6. Pour the sauce and plums into the pot, bring to a boil with high fire, cover the pot, and simmer for about 30 minutes.

7. After the ribs are boiled soft, open the lid and turn to the fire to collect the juice. Boil a few drops of vinegar before cooking, and mix well.

8. Sprinkle with white sesame seeds and mix well. Sprinkle chopped green onion after cooking.