Step 2: Boil it in a cold water pot, then clip it out and put it aside.

Step 3: Prepare and cut half onion and ginger and one star anise.

Step 4: Put the ribs in a casserole and stew for 30 minutes until the ribs are very cooked.

Step 5: Take out the ribs and set them aside. The remaining soup can be boiled into noodles, so don't waste it.

Step 6: 1 tbsp salt, 3 tbsp sugar, 1 tbsp starch, and proper amount of soy sauce and vinegar. A small bowl of cold water should not exceed the amount of ribs. Pour into the pot and bring to a boil.

Step 7: put the ribs in the pot, cover the pot, and simmer for 5- 10 minutes until the soup is thick; Pour a little vinegar before cooking, and the sweet and sour taste will be stronger.

Step 8: Sprinkle chopped leek or white sesame seeds after cooking.

The sweet and sour pork ribs of Huaiyang cuisine take into account the characteristics of Zhejiang cuisine and Sichuan cuisine in technique, and combine the characteristics of Shanghai cuisine in taste, seasoning with sweet and sour, onion and garlic, and frying. The history of sweet and sour pork ribs of Huaiyang cuisine is shorter than that of the other three major cuisines.

Pork chop-Pork chop is the joint between tenderloin and tenderloin, also called pork chop. It is mostly used for frying, mainly pork slices, but using ribs will not only increase the weight of pork slices, but also increase the unique aroma of big bones when frying, which is also the characteristic of fried pork chops. In addition to frying, you can also marinate a large row, but before salting, you have to go through the procedure of frying or quick frying, which is used to seal the blood of the big bones so as not to flow out during cooking, which will affect the color of the meat slices and the sweat of the soup.

Ribs-ribs are flaky ribs in the chest. The meat layer is thin, the meat is thin and the taste is tender, but because one side is connected to the back, the bones will be thicker. Because ribs are relatively large, some stores will divide them into cavities and ribs for customers to choose from. For example, sliced grilled ribs are tender ribs in the middle. Chop small pieces and pick out the thicker part of the meat layer, which can be used for steaming, frying and stewing. Large pieces are suitable for baking.