Ingredients:

Pork ribs, ginger, dry starch (corn powder), soy sauce, vinegar (must be vinegar produced in China, never use vinegar from foreigners), salt, Cooking wine (if not available, other white wine will also work), sugar, cooking oil

Method:

1. Cut the ribs into 4 cm long sections, add a little salt and cooking wine and mix well ( Don’t use too much salt, just 2/3 of the normal amount. More salt will affect the sweet and sour taste.

2. Coat the mixed pork ribs with an even layer of dry salt. starch, and then put it into an 80% hot oil pan and fry until it is light yellow. Remove and set aside. (At this time, you can taste the saltiness of the ribs. If it is too salty, you can add salt later in the cooking, so When adding salt before, it is better to use less than too much salt)

3. Cut the ginger into fine pieces, put oil in the pot, when it is 60% hot, add the chopped ginger, sauté and then pour in vinegar , sugar, soy sauce. After the sugar melts, add the fried pork ribs, stir-fry until the juice is reduced, and then put it on the plate.

PS:

1. When adding vinegar and sugar, it is still the same saying, it is better to have less than more, and the proportion must be balanced. Adding too much of either will seriously affect the quality of the finished product. Inexperienced friends can taste it as they are added. Generally speaking, vinegar It's OK when it's a little pungent. It's best to use dark soy sauce for soy sauce. A little bit is enough, mainly for coloring.

2. Since there is a layer of starch on the outside of the ribs, add it below When the pot is in the pot, the juice in the pot will thicken immediately. At this time, stir fry constantly to prevent it from sticking to the pot. The juice must be dried up. When you see that the bottom of the pot is basically filled with oil, then separate the ribs between the ribs. When you pull out a sugar thread, the juice is almost gone. Otherwise, if the juice is not dry, it will seriously affect the gloss and taste of the finished product.