Prepare the appropriate ribs in advance and cut them into pieces. Prepare a bowl in advance and soak the ribs in cold water for 30 minutes to remove the blood from the ribs. Prepare an onion in advance, divide it into three sections, slice ginger and cut garlic in half. Prepare four spoonfuls of white sugar and three spoonfuls of white vinegar in advance, and then prepare a small bowl of yellow rock sugar in advance. Wash the soaked ribs twice with clear water and clean the blood. After washing, pick up the ribs and drain them, then sprinkle salt to improve the bottom taste.

Don't touch the pot to clean it. Add ribs, rice wine, soy sauce, soy sauce, sugar, vinegar and water into the pot, stir well, cover the pot and pat. After the fire boils, turn to slow fire for 35 minutes, and roll more in the middle to prevent the bottom from being burnt. Try that sweet and strange taste before the soup in the pot is dry. Consider adding a little vinegar or sugar appropriately. After all, everyone has different tastes. When the juice is dry, you can put the pot on the plate and sprinkle the cooked sesame seeds on the plate. When the juice is dry, it is very easy to paste the bottom. Shake the ribs in the pot more.

Choose sweet and cold ribs, otherwise the bones will be big and there will be fewer dogs. It is very important to stir-fry sugar color. If it is proposed for the first time to fry the sugar with clear water, it is not easy to oil it. The temperature of the oil is very high, which is difficult to control, and it is very easy to stir-fry, so the ribs will have a bitter taste and endanger the taste. Add edible salt before the ribs are cooked. It is not easy to put salt too early, and meat is not easy to cook. During the period of cook the meat, it should be stirred more to prevent the bottom from being burnt. When cooking, add plums: hawthorn fruit or orange pieces can also be used instead. The key is to enhance the aroma of fruit, make the taste richer and crisper.

Add some oil to the pot and pay a little attention. This step is usually to stir-fry the sugar color of tap water oil, also called stir-frying; Put the old rock sugar into the oil, add a little water and fry it again. The fire should not be too big, or it will smoke and taste bitter when fried. After the old rock sugar is fried, observe the small bubbles in the pot from big to small. At this time, stir quickly until golden brown, then stir until lemon yellow, and add ribs. Gradually fry the ribs, color the ribs, and let the water in the ribs evaporate as soon as possible. Stir-fry until all the ribs are lemon yellow, add cooking wine to remove the fishy smell (rice wine is more than usual), and then add a proper amount of water, vinegar and a teaspoon of salt again after stir-frying.