Ingredients: 500g of ribs, 2 onions, 2 star anise, 3 slices of ginger, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 20g of vinegar, 50g of sugar or a handful of rock sugar.
Cut the ribs into small pieces and soak them in water for about 40 minutes. After 40 minutes, you can see a lot of blood being soaked.
Take the ribs out and put them in the pot, add a spoonful of edible salt, a few slices of ginger and cooking wine, and marinate them evenly with soy sauce for ten minutes to increase the bottom flavor.
Add cooking oil to the pot, which is the same as the usual amount of cooking. Shake the pan and heat the oil. When it is hot, it is not easy to stick to the pot when it is big. Put the marinated ribs in, and don't leave any juice in them. Spread the ribs flat on the bottom of the pot and fry them on high fire, so that the ribs are evenly heated. This frying method is suitable for cooking at home. In restaurants, it is usually fried.
Fry until one side is golden, turn it over and fry the other side until the ribs are slightly yellow. Pour the fried ribs into the basin for later use.
The color of sugar frying is more critical, and the color is particularly good when frying. Put a spoonful of rock sugar, half a spoonful of water and half a spoonful of oil in the pot. We stir-fry the sugar color with oil and water, which is easier to operate. At first, there was a drum gun in the pot, which disappeared into small bubbles and slowly turned golden yellow. Sugar color must not be fried, it will have a bitter taste when fried.
When it finally turns red, add the ribs and stir fry for about 30 seconds, so that the sugar color is evenly wrapped on the ribs. The fried color is particularly beautiful, red and bright.
Add the ingredients we have prepared, such as ginger, onion, garlic and three or four star anises. Stir-fry for about 30 seconds, and stir-fry the fragrance.
Put half a spoonful of yellow wine, half a spoonful of soy sauce, a spoonful of pepper and a little edible salt in the spoon facing the pot. We can't put too much salt, because we have added salt before pickling, and continue to stir fry over high fire.
Stir-fry evenly, then add boiling water and drown the ribs. Next, add half a spoonful of multi-meter vinegar, and then add more than a dozen pieces of rock sugar to cover and simmer for half an hour.
After half an hour, fish out all the onions, ginger and fennel inside. Don't fire. Stir-fry is needed in the process of juice collection. Stir more to prevent the pan from burning.
After about 4 minutes, the soup became particularly thick and the color became darker. At this time, just take out the pot and put it on the plate. Finally, sprinkle with cooked white sesame seeds to taste, and the sweet and sour pork ribs will be ready.