1 catty of ribs washed, (not too much, according to analysis, the average home pot and the size of the fire, can make the best flavor of the ribs weight in 1 catty 2 two, that 2 two is to take into account the ribs will be shrinking,) filtered and dried water on the plate, sprinkled with salt, thickening powder, mix thoroughly, be sure to use your hands to operate, and vigorously pinch the thickening powder on the surface of the ribs

This is a washed spare ribs, and has not been thickened with the powder and salt!

2, sweet and sour pork blanching.

Beginning to cook with water, this water is a delicate matter, can not use white water to cook, in cold water, it is necessary to put dried chili peppers, peppercorns, star anise, a very small amount of fennel, the water put a little bit more, usually just enough to go beyond the half knuckle of the ribs doubled, and then has been letting the water less open, and so reduced to half, put the ribs under the pot. And then when the ribs are cooked 7 layers, while the water in the pan is going to turn a light black color, (you have to use a cast iron frying pan, hehehe, or less flavor.) Turn off the heat, fish out the ribs with chopsticks, just the ribs, anything else don't fish out.

This is blanched ribs, 7 mature, you can still see the bright red in the meat

3, sweet and sour pork of deep-fried.

This time to wash the pot, and then discretionary lard, remember not to use other oil. When the oil burns to smoke, remove the water from the ribs into the pot, this time immediately with the smallest fire, slowly fry, to 9 layers of cooked, and then fish out.

This is the deep-fried ribs, meat is relatively thin, did not fry for too long, if the meat is more fat, it is recommended to fry a little more, and you can put less lard

4, pour out the excess lard, be sure to wash the pot, and then put a small amount of water, less hot, put a trace of salt, put the authentic Shaanxi old vinegar one, two spoons, put 5 spoons of sugar, and then put 2 spoons of red ponds, and so on the cooking bubbles, put the ribs together. Ribs cook together, this time remember, must keep shoveling, in the process of shoveling, taste, properly adjust the sugar and vinegar in line with their own tastes, usually smells of vinegar, eat on the sweet and sour. This time to put the right amount of fresh chili powder produced in Sichuan, a small amount of red pepper powder, and then stir-fried together, and so completely dry when the sugar can be pulled out of the silk, this time sprinkled with white sesame seeds, the amount of their own decision.