2. Marinate with one tablespoon of cooking wine, one tablespoon of light soy sauce, half a tablespoon of light soy sauce and two tablespoons of balsamic vinegar (not white vinegar) for 20 minutes.
3. Take it out, wash it and control the water for use, and fry it until golden. Don't put too much oil, it can save fuel, as long as you turn it over frequently.
4. Put the water of ribs and pickled ribs in the pot (boldly put sugar, three spoonfuls, don't be afraid of too much). Boil half a bowl of broth and add half a teaspoon of salt to taste.
5. Simmer on low fire 10 minutes to collect the juice, and finally add a spoonful of balsamic vinegar when collecting the juice, and the sweet and sour taste will come out.
6. Sprinkle with chopped green onion sesame seeds and a little monosodium glutamate. [ 1]