2. Cook with one tablespoon of cooking wine, one tablespoon of soy sauce, half a tablespoon of soy sauce and two tablespoons of balsamic vinegar (not white vinegar) for 20 minutes.

3. Take out, wash and control the water for later use, and fry until golden brown. Don't put too much oil, it can save fuel, as long as you turn it over frequently.

4, put the ribs in the pot, marinate the water of the ribs, three spoonfuls of sugar (boldly put sugar, three spoonfuls, don't be afraid too much). Boil half a bowl of broth and add half a teaspoon of salt to taste.

5, simmer for ten minutes to collect juice, and finally add a spoonful of balsamic vinegar when collecting juice, and the sweet and sour mouth will come out.

6. Sprinkle with chopped green onion sesame seeds and a little monosodium glutamate.

Sweet and sour pork chops are fresh pork chops with tender meat and bright red and oily color.

Shanghai cuisine simply pays attention to sweet and sour taste, and ketchup is used in it, which is also the characteristic of Shanghai cuisine. Zhejiang cuisine is rich in materials, fine in production and delicious in color, flavor and taste. Even Sichuan cuisine is made of sweet and sour pork ribs, and onions, ginger and peppers are not forgotten.

The mixed juice of sweet and sour pork ribs is only mixed with tomato sauce in Shanghai cuisine, which has a light taste, while Zhejiang cuisine and Sichuan cuisine have a strong taste.

The sweet and sour pork ribs of Shanghai cuisine and Zhejiang cuisine are cooked dishes, and the sweet and sour pork ribs of Sichuan cuisine are famous cold dishes in Sichuan. They are all fried and belong to sweet and sour taste. Amber is bright, dry, fragrant and moist, sweet and mellow, and it is an appetizer or appetizer. Very popular with the people of China.

The sweet and sour pork ribs of Huaiyang cuisine take into account the characteristics of Zhejiang cuisine and Sichuan cuisine in technique, and combine the characteristics of Shanghai cuisine in taste, seasoning with sweet and sour, onion and garlic, and frying. The history of sweet and sour pork ribs of Huaiyang cuisine is shorter than that of the other three major cuisines.

Sweet and sour sparerib is a representative traditional dish, which tastes sweet and sour and is deeply loved by people in China. This dish is found in Shanghai, Zhejiang, Sichuan and Huaiyang cuisine.