first, chop off the bought ribs with two fingers. The most important thing about the ribs in Guangdong teahouse is "beer water", that is, before cooking, the tap is turned on and washed constantly, so that the steamed ribs are tender in color, the meat is smooth enough, and the cooked ribs are easy to leave the bones. The skill is to slowly leave a line of water on the plate where the ribs are placed, and it will take about one hour to flow. The water should not be too large, otherwise the meat will lose its flavor.

1. Scrape a piece of tangerine peel with garlic, ginger and salt (shred). Marinate with soy sauce (about 5 spoonfuls), wine (5ml) and vinegar (5ml) for 2 hours.

2. Use ginger slices to evenly spread the oil pan, so as not to use too much oil.

3. Fry the ribs until they are oily, and then you can fish them out! ! Fry all the oil in the ribs, which will make them fragrant, not too fat, and have no fishy smell

4. The configuration of sauce: 2 pieces of rock sugar, 5ml of Qu wine, 5ml of vinegar and 3ml of soy sauce (coloring). Anise pepper, dried tangerine peel, ginger, fragrant leaves and peppers. The quantity is approximate. Stew for about 5 minutes with low fire, and sometimes turn off the fire to let the oil of the ribs seep out slowly.

Sweet and sour pork ribs that are crispy, tender, neither fat nor greasy are thus stewed out. They taste sweet and sour, and are very good to eat.

The method is simple, and everyone can try it.