Ingredients: 500 grams of pork chops, one tablespoon of cooking wine, one tablespoon of soy sauce, half a tablespoon of dark soy sauce, three tablespoons of balsamic vinegar, three tablespoons of sugar, half a teaspoon of salt, half a teaspoon of monosodium glutamate, half a teaspoon of sesame seeds.

Blanch the chops and cook for thirty minutes. Marinate with one tablespoon of cooking wine, one tablespoon of soy sauce, half a tablespoon of dark soy sauce, two tablespoons of balsamic vinegar (not white vinegar) for 20 minutes. Remove from the pan, rinse and control the water and set aside. Fry the ribs until golden brown, don't put too much oil, you can save oil, just turn them over diligently. Put the ribs in the pot, marinate the ribs of water, three tablespoons of sugar. Half a bowl of broth boil over high heat, seasoned with half a teaspoon of salt to taste. Simmer for ten minutes on high heat to reduce the juice, when the juice is added a tablespoon of balsamic vinegar, the sweet and sour mouth will come out. Pro out of the pot sprinkle green onion sesame seeds, a little monosodium glutamate can be.

2, practice two

Ingredients: 500 grams of ribeye, a small piece of ginger, rock sugar, 1 tablespoon of cooking wine, vinegar 2 tablespoons, 3 tablespoons of sugar, 4 tablespoons of soy sauce, 5 tablespoons of water, a few dried chili peppers, half a tablespoon of dark soy sauce.

Wash the ribs, ginger with a knife face to crack, the ribs, ginger and cooking wine together into a pot of cold water to boil, remove the dirt of the ribs. While the ribs are blanching, make the sauce for sweet and sour pork according to the ratio of one tablespoon of cooking wine, two tablespoons of vinegar, three tablespoons of granulated sugar, four tablespoons of soy sauce and five tablespoons of water. Pour a moderate amount of oil into the pan and simmer the rock sugar over low heat, be sure to keep the heat low! When the sugar is melted and just starting to bubble, pour the ribs in and stir-fry until golden brown. Pour in our special sauce. Put the right amount of dry chili, put a little old soy sauce coloring can be.

3, practice three

Ingredients: pork chops, sugar, rock sugar, vinegar, soy sauce, soy sauce, cooking wine.

Ribs chopped into small sections, clean and spare. Put them in a large bowl, add salt, add cooking wine, add starch and marinate for fifteen minutes with your hands. Add some oil to the skillet and fry the marinated ribs slowly. Fry until golden brown and remove the oil.

Prepare the seasoning. Add a little oil to the frying pan, put the sugar simmering (more sugar), slowly stir frying sugar, sugar simmering and add the ribs. Change the heat and add the right amount of cooking wine, the right amount of dark soy sauce, add the right amount of soy sauce, add the right amount of rice vinegar and stir fry evenly after adding the right amount of warm water (the amount of water slightly more than the ribs). Boil over high heat and simmer over medium-low heat for forty minutes. When the soup is thick, add the vinegar once more (the first time you add vinegar is to flavor the meat, the second time you add vinegar is to enhance the flavor of the meat) and a few pieces of rock sugar. Add some salt. All the soup received thick enough to wrap the ribs when you can turn off the heat and serve.