raw materials:

4g of pork ribs. [seasoning ]

1 grams of yellow rice wine, 1 gram of salt, 5 grams of soy sauce, 75 grams of sugar, 4 grams of rice vinegar, 4 grams of ginger juice, 1 grams of dried raw flour, 5 grams of clear oil (actually consumed 3 grams) and 2 grams of soup.

Practice:

1. Chop the small ribs into 2cm square pieces and put them into a container, add .5g of salt, 2g of soy sauce, pepper, dried raw flour and yellow wine, mix well and marinate for half an hour.

2. Heat the oil pan, fry it in a small row and take it out.

3. Leave the bottom oil in the pot, add ginger juice, salt, soy sauce, sugar, rice vinegar, soup and spareribs, cover them after boiling, simmer for 2 minutes with low fire, then collect the juice with medium fire, and serve when the marinade is tightly wrapped on the spareribs and the color is bright.

Special comments:

It tastes sour, sweet and fragrant. Sweet and sour pork ribs are traditional cold dishes. Shanghainese like sweet and sour taste very much. The sweet and sour pork ribs of cold dishes are different from hot dishes, so they must be fried and roasted with sweet and sour.

tip:

fry and color, and burn until soft.