The practice of Tangku ribs: chop pork ribs into 5cm pieces, put them into boiling water, take them out and put them into a steaming basin, add salt, pepper, cooking wine, ginger, onion and fresh soup, steam them in a cage until the meat and bones are separated, and take out the ribs. Put the pot on a big fire, heat the oil to 180℃, fry the ribs until golden brown, take them out, heat the vegetable oil, stir-fry the sugar juice, add the fresh soup, add the ribs and white sugar, collect the juice with low fire, add vinegar when the soup is almost dry, take out the pot when the oil is bright, pour sesame oil on it, cool it on a plate, take out sesame seeds and mix well. Sweet and sour sparerib is a famous cold dish in Sichuan, fried and harvested. It belongs to sweet and sour taste, amber is shiny, dry, sweet and sour, and is an excellent appetizer or appetizer. Go to the market to buy a proper amount of ribs first. When we cook sweet and sour pork ribs, we cook a lot at a time. First of all, we like eating them. Second, it's much easier for us to cook. Third, this dish belongs to a large quantity and good quality variety. ) Let the boss chop it into small pieces for you, lest you hurt your knife when you go home. Prepare some condiments such as ginger, onion, pepper, salt, sugar and vinegar. Boil water in the pot, put the ribs in the pot, add ginger, pepper and cooking wine, boil and skim off the foam, continue to cook on medium and small fire until the meat on the ribs can be boned, then take it out and drain the water (restaurants usually don't need to cook it, steam it after boiling, so the meat tastes stronger, but it needs to be steamed in a steamer for a long time). Then put the oil on the pot and heat it to 70% (the oil surface begins to boil), pour out the oil, wash the pot, then add the soup to taste with salt and sugar (slightly salty and slightly sweet), adjust the color of the sugar (stir-fry with white sugar until it is brown, add water, if it doesn't work, add soy sauce (but black) or cola), add the ribs, stir-fry the soup over low heat until it is dry, add vinegar until the juice is bright, and pour in a little sesame oil to turn it over. At this time, we must hold back, and don't sweep it all before it gets cold, so that no matter how delicious the sweet and sour pork ribs are, they will cease to exist when they get cold. In addition, you can also sprinkle a little white sesame seeds on the cooked plate. Ok, try it at home:)