Fried sugar wrapped around the ribs after the color of golden yellow will be very nice, fried sugar color to pay close attention to not burn, the final juice when the finished product will be significantly deepened in color, so at this moment the sugar color as long as to achieve a golden yellow can be.

Sweet and sour pork practice:

Raw materials: 500g pork ribs, 3 plums, 2 tablespoons of cooking wine, 1.5 tablespoons of soy sauce, 3 tablespoons of balsamic vinegar, 30g of rock sugar, 5 slices of ginger, 1 tablespoon of chopped scallions, 1 tablespoon of cooked sesame seeds

1, the pork ribs chopped into a 3cm-long small section.

2, mix plums, cooking wine, soy sauce and balsamic vinegar, pour into a bowl of water (about 300ml), mix and let stand for a while.

3, put 2 slices of ginger in a pot of cold water, pour in the pork ribs, bring to a boil over high heat, then fish out the ribs and drain for later use.

4: Heat the oil in a frying pan over medium heat until the icing sugar melts and turns golden brown.

5, pour in the ribs and stir-fry quickly for color.

6, pour the sauce into the pot with the plums, bring to a boil over high heat, then cover the pot, turn down the heat and simmer for about 30 minutes.

7, when the ribs are tender, open the lid and turn up the heat to reduce the sauce, and cook a few drops of vinegar before serving.

8, sprinkle with white sesame seeds and turn well, and then sprinkle with chopped green onion.