Ingredients: small row of 500g.

Accessories: 1 tbsp of cooking wine, 1 tbsp of light soy sauce, 1/2 tbsp of dark soy sauce, 3 tbsps of balsamic vinegar, 3 tbsps of sugar, 1/2 tsp of salt, 1/2 tsp of monosodium glutamate and 1/2 tsp of sesame seeds.

Steps of sweet and sour pork ribs:

1, blanch 500 grams in small rows, and cook for 30 minutes. The broth can be used to cook noodles, so don't pour it out.

2. Use 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 standby, fry until golden, and don't put too much oil, which can save fuel, as long as you turn over frequently.

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

5, simmer for ten minutes on a small fire 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 chopped green onion sesame seeds and a little monosodium glutamate.

Remarks-three tips:

1, how to make it crispy on the outside and tender on the inside-cook for 30 minutes, so that it will be crispy on the outside and tender on the inside. If you fry raw ribs directly, they will get old easily.

2, why do you want to pickle, because the hot oil in the hot pot quickly seals the appearance of the meat, and it is not easy to absorb it when making sweet and sour sauce, and the ribs have a fishy smell.

3. How to fry ribs? -the fire is fierce, anyway, it has been cooked for 30 minutes, and it is precocious, so just make sure it is crisp outside.