500g of ribs, chives 1 root, ginger 1 slice, 2 cloves of garlic, and proper amount of starch.

Seasoning:

500g of edible oil (actual consumption is 45g), 0/2 tablespoons of soy sauce/kloc-0, 0/2 tablespoons of balsamic vinegar, 0/2 tablespoons of refined salt/kloc-0, 0/2 tablespoons of white sugar/kloc-0, and 2 tablespoons of monosodium glutamate/kloc-0.

Exercise:

1. Wash the ribs and chop them into small pieces.

2. Wash and slice ginger and garlic,

3. Wash shallots and cut into pieces.

4. Put the oil in the pot, when it is heated to 50%, fry the ribs until the surface is brown, and drain the oil.

5. Leave the bottom oil in the pot, add salt, soy sauce, monosodium glutamate, ginger slices and garlic slices, stir fry with the ribs, pour in warm water without ribs, bring to a boil with high fire, and simmer for 30 minutes.

6. When the ribs are fragrant and soft, add sugar, vinegar and minced chives, thicken them with water starch, and collect the concentrated juice over high heat.

Features:

The color is rosy, sweet and sour.

The chef knows everything:

Sugar and vinegar should be put last, so that the sweet and sour taste can come out.