1, the first to prepare with a little fat ribs (I think all the skinny did not taste good), want to eat as much as you can prepare how much, you can ask the meat master chopped up for you;

2, pork ribs and water with the right amount of salt to cook to eight mature, enough time if you can use the rice cooker;

3, fish out the pork ribs (soup standby), drained into the frying pan (not too much oil) stir-fry, first pour in yellow wine to fry the aroma of wine, then add soy sauce to fry the aroma of sauce, and then pour the soup into the pan. (not too much oil, because the fried ribs will also be out of oil) stir fry, first pour into the yellow wine stir fry wine, and then add soy sauce stir fry soy sauce, and then pour soup into the pot, do not pour too much at a time, and then stir fry, and more pour stir fry a few times, and the last stir fry to the juice is half-dry, add sugar and vinegar to suit your tastes, and stir fry until the juice is almost dry on the plate.

Notes:

1, soy sauce can be put more yellow wine, color. Soy sauce must be put a little later, and do not fry for too long, because it is easy to paste the pot, must not put MSG;

2, be sure to stir-fry more, so that the color of the ribs will be uniformly good;

3, this practice is characterized by simple steps, and flavorful. Also, the extra soup can be used to cook small dishes, and you can drink it right away with a sprinkling of scallions.

Try to do it~~