Ingredients: 4 ribs

Slurry: eggs, flour, raw flour.

Seasoning: salt, soy sauce, vinegar, sugar, tomato sauce, cooking wine, ginger, garlic, onion and pepper.

Method:

1. First chop the ribs into half-inch long pieces (in fact, you can ask the seller to chop them for you when you buy them. I usually buy it at Shuanghui Cold Meat Store.

2. Boil a large pot of boiling water, pour the ribs in after boiling, and add salt and wine after boiling again. After a while, many impurities such as minced meat and blood foam will float on the water. Hehe, you should keep taking it out and dumping it, so that the ribs will not have a bad taste that affects the sweet and sour taste. Cook for 5 minutes, turn off the fire, take out the ribs and let them cool. Then marinate with salt, wine, pepper and monosodium glutamate 1 hour.

3. Now, prepare fried ribs by mixing mud. Put the eggs in a bowl, pour in the flour and stir well. Don't use too much flour, the pulp should be thinner and thicker than rice soup, otherwise there will be no way to wrap it on ribs.

4, put soybean oil in the pot, burn to 70% heat, and then change to a small fire. Wrap the ribs in starch, fry them until golden brown, and then take them out quickly. When the ribs are all fried, fry them in the pot and then take them out.

5. It's time to start making sweet and sour pork ribs. Hehe, everyone is anxious. Leave the bottom oil in the pot, add ginger and garlic, stir fry the ribs quickly, add a little salt and soy sauce to taste, then add wine and stir fry twice, then add water just over the ribs, add vinegar (at this time vinegar mainly makes the vinegar taste enter the bones of the ribs) and a little brown sugar (because I like the special taste of brown sugar). Then cover the lid, and after the fire boils, change to low heat and cook slowly.

6, the waiting time is always very long, and finally only half of the water is boiled. At this time, because vinegar and wine have been heated for a long time, they have almost evaporated and need to be seasoned again. Change the fire, add vinegar, tomato sauce (it will be more practical to add a little sour taste, of course, it will be better if you cook authentic hot and sour sauce with hawthorn), brown sugar, stir fry twice, add some wine to continue stir fry, and then stir fry quickly, because sugar will burn if it sticks to the bottom of the pot for a long time, and it will be bitter if it burns. When the water is almost dry, drink it, stir-fry it twice, and sprinkle with sesame oil.

Tips:

1. If you are lazy, you can save the pickled ribs in the second and third steps, hehe, so that although the ribs don't feel crisp outside and soft inside in your mouth, it will save a lot of things. But pay attention to the first seasoning, a little more salt.

2. When frying ribs, it's okay to fry them older, but don't fry them until the surface turns black. Oh, that's not old, it's burnt.