Speaking of sweet and sour pork ribs, my mouth began to drool. It looks like an ordinary dish, but it is very tall. Pork ribs with moderate hardness, wrapped in bright golden sauce and served with a bowl of rice, are simply delicious. Some friends are very upset. How can we make sweet and sour pork ribs delicious? Let me share with you what I have developed.

First of all, the choice of ribs. Everyone should go to the pork ribs in the morning market earlier. The meat of this kind of sparerib is very soft and delicate, unlike the big sparerib, which tastes coarse.

let's cut the ribs into pieces of moderate size, boil water in a hot pot, throw the ribs in and blanch them, then take them out after boiling, rinse them with clear water, and then put them aside to drain.

Then we put oil in a hot pan, grab a handful of rock sugar and start to stir fry until the sugar melts and turns golden yellow. Then put the ribs in the pot and stir fry quickly. After all the ribs are evenly stained with sugar, then pour in a spoonful of cooking wine, a spoonful of soy sauce, and a lot of vinegar. If you want to be more sour and sweet, you can also add a tablespoon of white sugar. (Remember to use light soy sauce. If you pour it into old soy sauce, the ribs will become black charcoal. )

stir-fry for a while, add half a pot of boiling water, and the ribs will be submerged. Then add two slices of ginger, some pepper aniseed and a little salt to start stewing. Remember that after the water is boiled, it must be turned into a small fire and simmered for about 4 minutes. When the soup is almost collected and becomes sticky, stir it for a few times. Dip the soup with a shovel to taste the salty taste. When the taste is weak, add a small amount of salt, and finally it will be ok.