1. First of all, the ribs should be tasty (pictured).
2. Put proper water in the pot, then add cooking wine, onion and ginger slices.
3. Put the ribs in the pot above and remove a glass of water (until the ribs are cut off).
4. Drain the ribs for later use.
5. Heat the wok again, add enough oil to soak the ribs, and then add the ribs to make them brittle.
6. Until the ribs are crisp and oily (this link is very important, and the ribs taste particularly good when crisp)
7. Cover the crispy ribs, drain the oil, and then put some oil in the pot. When the oil temperature doesn't rise, add some sugar to establish the color.
8. When you see that the sugar color has begun to change to Huang Shi, put down the crispy ribs and stir-fry, then continue to stir-fry the prepared purple juice for a while, and then go out.
The sweet and sour pork ribs made in this way are very slag-melting, with a particularly good taste and no biting feeling.
I hope the above introduction will help you.