Slurry: eggs, flour, raw flour.

Seasoning: salt, soy sauce, vinegar, sugar, tomato sauce, cooking wine, ginger, garlic, onion and pepper.

Method:

1, first chop the ribs into half-inch long sections (in fact, when you buy ribs, you can ask the seller to chop them for you, and I usually buy them in Shuanghui Cold Meat Store).

2. Boil a large pot of boiling water, pour the ribs in after boiling, and cook with salt and wine after boiling again. After a while, there will be a lot of impurities such as minced meat and blood foam floating on the water surface. Ho, ho, you should keep fishing them out and dumping them, so that the ribs made will not have a bad taste that affects the sweet and sour taste. Cook like this for 5 minutes, turn off the heat, take out the ribs and let them cool. Then marinate with salt, wine, pepper, monosodium glutamate, etc. 1 hour.

3. Now, prepare the fried ribs by mixing the slurry. Put the eggs in the bowl, pour the flour, and then beat well. Don't use too much flour, and the slurry should be thinner, just a little thicker than rice soup, otherwise there will be no way to wrap it on the ribs.

4, put soybean oil in the pot, burn to 70% heat, and then change to a small fire. Wrap the ribs in slurry, fry them until golden brown, and then remove them quickly. When all the ribs are fried, fry them in the pot again, and then get out of the pot.

5. It's finally time to start making sweet and sour pork ribs. Ho ho, everyone is anxious. Leave the bottom oil in the pot, add ginger and garlic to stir fry, stir fry the ribs quickly, then add a little salt and soy sauce to taste, then pour in wine and stir fry twice, then add water just over the ribs, add vinegar (at this time, the vinegar is mainly used to make the vinegar taste enter the bones of the ribs) and a little brown sugar (because I like the special flavor of brown sugar). Then cover the lid, and after the fire boils, change to low heat and cook slowly.

6, the waiting time is always long, and finally only half of the water is boiled. At this time, because vinegar and wine have been heated for a long time, they have almost evaporated, so they need to be seasoned again. Change the fire, add vinegar, tomato sauce (adding some sour taste will be more honest, of course, if you use hawthorn to cook authentic sour sauce, so much the better), brown sugar, stir-fry twice, add some wine and continue to stir-fry, and then stir-fry quickly, because sugar will be burnt if it sticks to the bottom of the pot for a long time, and it will be bitter if it is burnt. When the water is almost dry, drink, stir-fry twice, and then sprinkle with sesame oil.