Practice 1:

1, blanch the pork ribs, skim off the floating bubbles, and serve the ribs in a basin.

2, cut large pieces of green onion and ginger, pat out the pulp water, into a bowl, add cooking wine and a little salt, squeeze the green onion and ginger hard.

3, pour the chopped green onion and ginger into the bowl of ribs, mix well, on the steamer, steam over high heat for about 40 minutes, until the bones and meat are separated.

4. Pick out the steamed ribs, strain the soup and set aside.

5: Put more oil in the pot, put in the ribs, fry them in high oil temperature, fish them out and put them on absorbent paper.

6, put a little oil in the pot, add enough sugar, stir fry on low heat, when the sugar melts all the way through, quickly pour in the spare ribs soup, cook a little wine and salt, under the deep-fried ribs, high heat juice until the juice will be dry, cooking vinegar, collect the soup, served on the plate, remove the powdered sugar that is completed.

Practice two:

1, ribs cut into small sections, add the right amount of water, ginger, cooking wine in the pressure cooker for about 10 minutes.

2, take out the pressed ribs, wait for use.

3, put the right amount of oil in the pot.

4, first put the ribs in the stir-fry.

5, ready sugar and vinegar sauce, 1 tablespoon of cooking wine, 2 tablespoons of sugar, three tablespoons of vinegar, four tablespoons of soy sauce, 5 tablespoons of water.

6, pour the sweet and sour sauce in step 5 into the pot, stir-fry until the soup is finished.