2. blanched ribs, fish out, the pot washed, washed tomatoes, garlic and ginger
3. tomatoes cut into small particles
4. ginger, garlic cut into particles
5. pot of oil,, the oil is hot to put 2-3 tablespoons of sugar,, the sugar is not melted to pour the blanched ribs coloring (sugar soon after melting). If it is icing sugar put 5-10 grains,, sugar is not melted on the pouring of blanched ribs color ，，，， (sugar will soon turn black), so the appropriate frying, 1-2 minutes can be
6. Fish out again,, now not fried only beautiful color does not matter, there are tomatoes and juice will be on color, as long as it does not blacken on the good
7. Use the sugar oil that has just been coloring,, under the Ginger and garlic,
8. garlic aroma and put the tomato grain
9. tomatoes become soft put oil, and then under the ribs
10. the pot of ribs should not be too long to stir-fry, 2-3 minutes, you can be from the periphery of the pot under the water, the water boiled, the fire stewed for 30-60 minutes, halfway through the water is not enough water can be added to the one-time increase in the water should not be too much, the fast flooding of the ribs! On the good, (be sure to simmer so that more flavor)
11. simmer to your satisfaction to the extent that you can fire juice, I simmered for 40 minutes, added 3 times water,
12. start fire juice, put salt (less), soy sauce, vinegar (more, but also to their own tastes),,, collect the juice plate, sprinkle some sesame seeds can be,