1. After blanching 5g in small rows, cook for 3 minutes. The broth can be used to cook noodles, which needs to be kept.

Sweet and sour pork ribs

2. Marinate with one tablespoon of cooking wine, one tablespoon of soy sauce, half a tablespoon of soy sauce and two tablespoons of balsamic vinegar (not white vinegar) for 2 minutes.

3. Take out, wash and control the water for later use, and fry until golden brown. Don't put too much oil to save fuel, as long as you turn over frequently.

4. put the water for ribs and pickled ribs in the pot (boldly put sugar, three tablespoons, don't be afraid of too much). Bring half a bowl of broth to a boil, and add half a teaspoon of salt to taste.

5. Simmer on low fire for 1 minutes to collect juice, and add a tablespoon of balsamic vinegar at the end of the juice collection, and the sweet and sour taste will come out.

6. Sprinkle chopped green onion, sesame seeds and a little monosodium glutamate.