Marinate the ribs a little first, pour in a little flour and add some water to make the ribs feel like a layer of wet flour. Then, heat the oil pan, fry the ribs one by one in the pan until golden, and take out the oil control.

Then store the oil in a pot, leave a little oil in the pot, add chopped green onion and Jiang Mo fragrant, add a proper amount of water, soy sauce, vinegar, sugar and cooking wine, and pour in ribs. After boiling, cook with low heat until the soup is thick and the ribs are cooked, and it is ok.

The pork ribs are very thick, and a piece of pork belly is connected by a thin layer of oil. The meat is rich in oil, and the meat is the most tender of all ribs. Suitable for a variety of cooking methods and tastes, but slightly greasy. Suitable for frying, roasting and stewing, the length is 5 ~ 7 cm.

Ribs-ribs are flaky ribs in the chest. The meat layer is thin, the meat is thin and the taste is tender, but because one side is connected to the back, the bones will be thicker.