material

900g of sparerib, 60ml of white vinegar, 40g of sugar, 50g of carrot, 50g of green pepper, appropriate amount of pineapple, 60ml of tomato pulp, 5 slices of ginger, 5 cloves of garlic, 2 teaspoons of salt, 30ml of soy sauce and 6 teaspoons of corn flour.

working methods

1. Chop the ribs into small pieces, wash the blood, drain, and marinate with salt, soy sauce, ginger, garlic and corn flour for more than 1 hour.

2. Cut the green pepper and carrot into small pieces and blanch them with boiling water.

3. Stick a layer of raw flour on the ribs and shake off the excess raw flour.

4. Put the oil in the small milk pot, and when it is heated to smoke, add the ribs with raw powder and fry for 1 min. Turn to a small fire and fry the ribs until they are cooked thoroughly. Finally, fry them on high fire for half a minute to force out the oil.

5. Pick up the ribs, drain the oil and let it cool.

6. Put the sugar, white vinegar and tomato sauce together in the pot, add 4 tablespoons of water and cook until the sweet and sour sauce is thick.

7. Put the cool ribs into the pot and add the cut pineapple.

8. Add boiled green peppers and carrots, stir well, and let each rib be covered with sweet and sour sauce.