Stir-fry the ribs until the color is even, then stir-fry them with soy sauce, cooking wine, onion, ginger, fragrant leaves and salt for a while, and then add boiling water. In fact, the practice of sweet and sour pork ribs is very simple. Chop fresh ribs into large pieces, add water, cooking wine, ginger slices and onion segments to the pot, remove, wash and dry for later use.
Cook until the soup becomes less, pour a little balsamic vinegar along the edge of the pot, sprinkle with chicken essence and stir-fry until the soup becomes thick. As for soup, do whatever you like, or leave some bibimbap. (Finally, the vinegar is poured down the pot, which is fragrant, not sour! ) 800 grams of ribs, five slices of ginger, a little pepper, one onion and one star anise. The ingredients needed are: a little salt, a spoonful of cooking wine, a spoonful of soy sauce, three spoonfuls of sugar, four spoonfuls of vinegar, five spoonfuls of water and one spoonful of honey. Leave a little oil in the pot, add rock sugar to stir-fry until the sugar color is brown, then add a proper amount of white vinegar to make sauce, pour the ribs into the pot for sizing, and sprinkle some white sesame seeds on the surface after taking out.
Chop a catty of ribs into small pieces with a square of 3-4 cm, wash them, boil them in water to remove blood foam, then wash them, drain the water, and marinate them with cooking wine, fine salt, cornstarch, pepper, monosodium glutamate and ginger slices. Add 1-3 eggs to half a bowl of white flour, add a little water for 20 minutes, then add salt and collect the juice over high fire.