Raw materials:

Sparerib,

Ginger,

Dry starch (bean jelly),

Soy sauce,

Vinegar (must be Chinese vinegar,

Never use foreigners' vinegar.

Salt, cooking wine (if not,

Other wines are also acceptable),

White sugar, edible oil

Exercise:

1.

Cut the ribs into 4 cm long pieces,

Add a little salt and cooking wine and mix well (not too much salt,

Two-thirds of the normal dose is enough,

more

Will affect the sweetness and sourness).

2.

Wrapping evenly mixed ribs with a layer of evenly dried starch,

Then put it in an oil pan heated to 80% heat, fry it until it is light yellow and pick it up for use.

At this time, you can taste the salty ribs.

If it's too light,

Salt can be added in later cooking,

So it's better to put less salt before)

3.

Ginger is cut into fine foam,

Put oil in the pot,

When heated to 60% heat, add ginger foam.

Stir fry, pour vinegar,

White sugar,

Soy sauce After the sugar melts,

Add the fried ribs,

Stir-fry and collect the juice, and you can go out of the pot and put it on the plate.

ps:

When vinegar and sugar are added,

Say it again,

Less is better,

The proportion must be balanced,

Too many of them will seriously affect the quality of finished products.

Inexperienced friends can taste it while adding it.

Generally speaking,

It's ok to add vinegar to a little spicy.

Soy sauce is best used.

A little is enough,

Mainly plays the role of coloring.

Because the ribs are covered with starch,

So when the pot is cooked,

The juice in the pot will thicken immediately,

At this time, stir fry constantly to prevent the pan from sticking.

The juice must be drained,

When you see that the bottom of the pot is basically oil,

Then when the ribs are separated from each other, a piece of sugar will be torn apart.

The juice is almost collected.

Otherwise,

If the juice is not dried, it will seriously affect the luster and taste of the finished product.