1, prepare the fatter ribs first (I don't think the whole thin one is as delicious as this), and prepare as much as you want, and you can sell the meat master to chop it for you;

2. Add water and salt to the ribs and cook until it is 80% cooked. If you have enough time, you can cook them in a rice cooker.

3. Take out the ribs (soup for later use), drain them, and put them in the oil pan (not too much oil, because fried ribs will produce oil) and stir fry. Add yellow wine and stir fry first, then add soy sauce and stir fry, and then pour the soup into the pot. Don't pour too much at a time, stir fry several times. When the juice is half dry for the last time, add sugar water and vinegar according to your own taste and stir-fry until it is finished.

Precautions:

1, yellow rice wine and soy sauce can be put in more colors. Soy sauce must be put late, don't fry for too long, because it is easy to paste the pot, and you must not put monosodium glutamate;

2, be sure to stir fry more, so that the color of ribs will be even and beautiful;

This method is characterized by simple steps and delicious taste. Also, the extra soup can be used as a side dish, and you can drink it directly after sprinkling chopped green onion. It's killing two birds with one stone.