Choose mature vinegar.

Because the acidity of white vinegar is too strong and the aroma is not strong enough, it is better to choose mature vinegar or balsamic vinegar. The acidity is moderate and soft, and the aroma is rich and long-lasting. ?

1. The sweet and sour ratio of sweet and sour pork ribs:

The key to the dish of sweet and sour pork ribs is to control the ratio of vinegar and sugar. The fragrance of old vinegar will bring fragrance to the ribs. road. Too much sugar is too sweet, and too much vinegar is too sour. First add rock sugar, then add a small amount of vinegar according to the sweetness, and finally add dark soy sauce for color. ?

2. The steps for making sweet and sour pork ribs are as follows:

Ingredients: 300g spare ribs, 1 spoonful of cooking wine, 2 spoons of light soy sauce, 3 spoons of sugar, 4 spoons of balsamic vinegar, appropriate amount of ginger, Just the right amount of garlic and salt.

1. Rinse the ribs and soak them in water for about 30 minutes. If you like to soak them this way, some blood will come out.

2. Sweet and sour sauce: 1 spoon of cooking wine, 2 spoons of light soy sauce, 3 spoons of sugar, 4 spoons of vinegar.

3. Wash ginger and garlic and set aside.

4. Heat oil in a hot pan, add pork ribs, stir-fry the blood, add ginger and garlic and stir-fry together.

5. Pour in the sweet and sour sauce and stir-fry for a while, adding an appropriate amount of salt.

6. Add appropriate amount of boiling water, bring to a boil over high heat, then turn to low heat and simmer.

7. Finally, the fire collects the juice.