When the pot is hot, put a little oil, add half a spoonful of sugar, half a spoonful of vinegar, half a spoonful of water and salt, a little soy sauce, and pour a little hot oil after bubbling. Generally, the sweet and sour taste of sweet and sour dishes accounts for about 70% of the taste of dishes.

Reference recipe 1: chop a catty of small ribs into small pieces 3-4 cm square. After washing, blanch with boiling water to remove blood foam, then wash and drain, and marinate with cooking wine, refined salt, corn flour, pepper and monosodium glutamate. Half a bowl of white flour, knock in an egg, add a small amount of water (about half the amount of flour) to make a uniform batter, and add a small amount of fine salt to the batter. When the oil pan is on fire, roll the marinated ribs in the batter with bamboo chopsticks, wrap them in the batter, fry them quickly in hot oil until golden, and drain the oil with a colander. After the pan is cleaned, add a little oil, stir-fry two pieces of garlic and two pieces of ginger, add half a bowl of mixed juice of soy sauce and vinegar (the ratio of soy sauce and vinegar is about two to one), add a teaspoon of white sugar, burn well, add the stir-fried small row of juice (you can add a little gouache to thicken the juice), and sprinkle chopped green onion when filling the pan.

Reference recipe 2: [raw materials] 500 grams of ribs. Soy sauce, sugar, red vinegar, onion, ginger, vegetable oil. [Method] Chop the ribs into sections. Cut the onion and ginger separately. Heat the pot, add oil, fry the ribs until golden brown, drain the oil, add onion, ginger, soy sauce, white sugar, add water, add the ribs, cover and cook until the soup is almost cooked, add red vinegar, turn over the spoon and serve.

Reference menu 3: Ingredients: pork ribs (that is, ribs), ginger (powder), raw flour, cooking wine, egg white (1); Practice of soy sauce, vinegar, sugar and monosodium glutamate: wash the ribs, soak them in clear water for a while, and drain the bleeding water. Take out the ribs and paste them with wine, corn starch and eggs. Pick up the frying pan and put the ribs in. Be careful that the fire is not too big. Fry the ribs until golden brown and take them out. Turn on the fire again and fry the ribs again-form a crispy skin. Take it out right away. Leave some oil in the pot to cover the bottom of the pot. Add ribs, soy sauce, cooking wine and ginger. Add a little boiling water and change the lid; Bring to a boil and simmer. Stew until the meat is cooked, add sugar and chicken essence. Add a little corn starch to thicken it. Finally, turn off the fire and add vinegar.