2. Add a little oil to the wok and stir-fry the pork ribs to color, then add pepper, ginger slices, cooking wine (the whole dried pepper, tri-naphthalene, star anise and other spices can be added as you like), rock sugar, soy sauce vinegar and salt one by one, and continue to stir-fry until the color is good.
3. Add boiling water to drown the ribs (the amount of water is related to the taste and hardness), first boil them with strong fire, then cook them with medium fire for 5 minutes, and then cook them with slow fire until the soup is dry.
Features: simple and easy to make, fat but not greasy, sweet and sour.
Matters needing attention for sweet and sour pork ribs:
Generally speaking, pork is served on all ribs. Pork cannot be eaten with ebony, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. And it is not suitable for drinking a lot of tea after eating pork.
Don't rinse the ribs with hot water. This is because pork contains myoglobin, which is easily dissolved in water above 15 degrees Celsius. If you soak in hot water, you will lose a lot of nutrients and taste bad.