Wash the ribs, put them in cold water, add a few slices of ginger, a few drops of cooking wine, onion, star anise and pepper, and cook together. The main purpose is to remove the fishy smell of meat. ) after the water boils, skim off the floating foam, cook the ribs for another 30 minutes, and remove the water for later use. Pour oil into the pot, stir-fry the green pepper, pour in the sweet and sour juice, boil it with a small fire, pour in the ribs, stir-fry the juice, add the tomatoes and pineapples, continue to stir-fry the juice, and finally add the green pepper and stir it evenly. Add cold water to the pot and put ribs. Remember to put it in cold water to help boil all the blood and impurities in the ribs! Turn the pan to low heat, cook until it turns white, and then take it out.
Prepare simple seasoning, half a seedless lemon, one fragrant leaf, one or two star anises, a little cinnamon, a handful of rock sugar, three or four slices of ginger and onion. First of all, sweet and sour pork ribs are a Sichuan dish. Because of its unique flavor, sweet and sour taste, it was widely circulated and finally evolved into a delicious food with local characteristics. There are also various practices, but the most mainstream is Sichuan sweet and sour pork ribs. Powder, add a spoonful of sugar, add a little salt, stir-fry evenly, and then collect the juice over high heat. White vinegar is easy to volatilize when collecting juice. Add half a spoonful of white vinegar, stir well, and serve. Heat oil in a hot pot, add onion and ginger until fragrant, add fried ribs and stir fry, add appropriate amount of water and add a spoonful of vinegar until almost cooked.