One wine, two sauces, three sugars, four vinegars and five waters, this is the ratio for making sweet and sour pork. Soak the pork ribs 1 hour in advance, put shredded ginger in the water, change the water several times in the middle, and keep the ginger slices when changing the water. De-fishy is very important. You can add seasoned wine to deodorize appropriately. Soak the water ribs drained. Cut the green onion into segments, slice the ginger, slice the garlic and set aside. Season the first auxiliary ingredients (12345 spoons), according to this ratio, all the sweet and sour food can be perfectly adapted. Set aside after mixing. Boil a pot of water, add the ginger and ribs and simmer on high heat for half an hour, and on low heat for half an hour. Boil another frying pan, a small amount of oil, wait for the oil to boil after the onion, ginger and garlic burst incense to cook the meat out and stir-fry a little bit, you can pour the sauce, wait for the juice, like spicy flavor can also be put into the dried chili pepper stew together. Salt it this moderate put, I think the proportion of the juice does not need to put salt, but different tastes, you can taste the flavor after the decision.