Pork chop 1 kg

condiments

8 grams of sugar and 3 grams of salt.

Vinegar 1 tablespoon soy sauce 1 teaspoon cooking wine 1 teaspoon chicken essence and a little vegetable oil 15 ml.

Practice of sweet and sour pork ribs

1. It is best to row in inches, and the finer the bones, the better, indicating that the pigs are younger and tender, and the small bones are not heavy.

2. If the ribs are handled well, it is best to buy small-inch ribs. This time, I used half an inch of ribs and crisp bones, which were delicious.

3. Pour the oil into the pot, add sugar, pay attention to the discoloration of the fried sugar, and don't paste it.

4. Pour in the ribs and stir fry for a while, so the viscosity will be good.

Pour in vinegar, you can add a little more according to your taste, and then the vinegar will evaporate.

6. Add the above seasonings such as cooking wine, salt, chicken essence and soy sauce.

watering

8. The amount of water is subject to the fact that the ribs have not been eaten.

9. Bring to a boil, skim off the foam, clean, and then stew over medium heat. It takes about an hour to soften the ribs.

10. At the end of the day, the soup is almost finished. Go and see it. Don't burn it. If you like soup, you can eat it in this state.

1 1. The beauty of my house is that the soup must be collected and dried, and the last bite is almost dry. At this time, a lot of oil will come out, just like fried ribs. At this time, the surface of the ribs will be crisp. Decisive this time out of the pot. The remaining oil in the pot is not needed, which is also considered as oil for ribs.

12. First fruit

Extra skills

Soup soup should be added when the sauce starts to cook. Chop the thick soup treasure with a knife, so that it can be completely integrated into the meat of the soup, and let the sauce brush down layer by layer to taste.