Two portions of pork ribs

-Seasoning-

Amount of ginger

Amount of wine

Appropriate amount of salt

Amount of rock sugar

Amount of vinegar

A bit of aniseed

-Hints-

1. Blanch the ribs with a few drops of white wine, can effectively remove the fishy flavor and maintain the original flavor of the ribs.

2. If you don't like the sweet taste, you can use soy sauce for color.

3. Using rock sugar to color the dish is better, it will give a caramel color.

-Sichuan Sweet and Sour Spare Ribs-

1 Wash and cut the spare ribs, blanch them in a pot, add a few drops of white wine and cook until the water boils. After the ribs have changed color, fish out and drain the water and set aside. Add some ginger slices and marinate for 10 minutes.

2Add the oil, add the rock sugar, melt the sugar over low heat, then add the ribs and stir-fry constantly to make the color even.

3Add boiling water not over the ribs, then add star anise to remove fishy. Bring to a boil, then turn down the heat.

Remove the star anise before reducing the sauce, and add the appropriate amount of salt and vinegar to serve. Szechuan Sweet and Sour Spare Ribs is simple and easy to make, with a sweet and sour flavor. If you want to eat Sichuan cuisine, hurry up and learn it.