If necessary, the recipe for sweet and sour pork ribs is as follows:

1. Blanch 500 grams of short ribs and cook for 30 minutes. The broth can be used to cook the noodles. Don’t throw them away.

2. Marinate with one tablespoon of cooking wine, one tablespoon of light soy sauce, half a tablespoon of dark soy sauce, and two tablespoons of balsamic vinegar for 20 minutes.

3. Remove, wash and set aside. Fry until golden brown. Don’t add too much oil. You can save fuel. Just turn it over frequently.

4. Put the ribs, the water for marinating the ribs, and three tablespoons of sugar in the pot. Bring half a bowl of broth to a boil over high heat and add half a teaspoon of salt for flavor.

5. Simmer over low heat for ten minutes and then reduce the juice. When the juice is reduced, add a tablespoon of balsamic vinegar at the end. The sweet and sour taste will come out.

6. Before serving, sprinkle with chopped green onion, sesame seeds and a little MSG.

Sweet and sour pork ribs are made with fresh pork ribs, the meat is fresh and tender, and the color is bright red and oily. Shanghai cuisine uses simple ingredients and focuses on the sweet and sour taste. Tomato sauce is used in it, which is also a characteristic of Shanghai cuisine. Zhejiang cuisine uses rich ingredients, exquisite cooking methods, and has a complete color, aroma and taste. Sichuan cuisine does not forget to make sweet and sour pork ribs. Add onion, ginger and pepper. Only Shanghainese cuisine adds tomato sauce to the sauce of sweet and sour pork ribs. Shanghainese cuisine is lighter in taste, while Zhejiang cuisine and Sichuan cuisine are heavier.