The making process of sweet and sour pork ribs is as follows:

Wash the ingredients, cut the green onions into sections, slice the ginger, and chop the chives.

After washing the ribs, soak them in cold water for a while, drain the blood and take them out.

Put the ribs into a large bowl, add salt, rice wine, green onions, ginger slices, and egg whites, mix well, and marinate for 30 minutes.

Put the marinated ribs into the pressure cooker and pour in cold water to level with the ribs.

Put it on the steam for 10 minutes, remove the steam and let it cool. Dip the ribs one by one into the egg liquid and coat in dry starch. Heat the oil pan. When the oil temperature is 60% to 70% hot, add the ribs and fry over high heat for about half a minute until the starch on the surface of the ribs is set. Turn to medium heat and fry for about 2 minutes and remove.

After the ribs have cooled down, heat the oil in the pot to 60-70% hot again, pour in the ribs and fry for a while until the skin is crispy.