Of all the ways to eat ribs, sweet and sour ribs are scientific and nutritious! Because ribs contain soluble calcium, phosphorus, sodium, potassium and so on. Calcium and magnesium are easy to analyze under acidic conditions. Acetic acid can make calcium and magnesium in ribs generate calcium acetate, which can be better absorbed and utilized by human body. Therefore, sweet and sour pork ribs can improve the nutritional absorption rate of pork ribs, which is very suitable for the elderly, children and pregnant women to supplement calcium. However, the practice of many sweet and sour pork ribs is mostly complicated, the proportion of sweet and sour pork ribs is difficult to grasp, and it is also a waste of oil. Now New Oriental will introduce you to the simple method of sweet and sour pork ribs. Friends who like sweet and sour pork ribs and are afraid of trouble quickly learn.

Raw materials:

250g of ribs (middle part of ribs), a little onion, sweet and sour juice (prepared according to the ratio of 1 cooking wine, 2 soy sauce, 3 sugar, 4 vinegar and 5 clear water) and 60g of edible oil.

Making:

1. Multiple ribs, blanched with boiling water, drained of blood and floated to the end.

2. Mix the sweet and sour juice according to the ratio of 1 tbsp cooking wine, 2 tbsp soy sauce, 3 tbsp sugar, 4 tbsp vinegar and 5 tbsp water. This is the juice of 250g ribs. If there are many ribs, you should mix more sweet and sour juice! )

3. Leave a little oil in the original pot, saute shallots, take out, add ribs, and put the prepared juice into the pot and stir fry for a while. After the fire boils, simmer for about 40 minutes, and then add sesame seeds to the pot.