Ingredients: 500g pork chop, 5 slices of ginger, 2 onions, 2 spoonfuls of cooking wine, a handful of old rock sugar (I call it old rock sugar), and half a bowl of clear water.

Sweet and sour juice: 1 teaspoon cooking wine, 1 teaspoon soy sauce, 2 teaspoons soy sauce, 2 teaspoons white sugar and 3 teaspoons aged vinegar.

Practice:

① Wash ①500g pork ribs, put them in a pot with cold water, add 2 onions, 5 slices of ginger, 2 spoonfuls of cooking wine, boil for another 2 minutes, turn off the fire, remove and wash. Pour out the water.

② Mix the sweet and sour juice with golden ratio: 1 spoon of cooking wine+1 spoon of soy sauce +2 tablespoons of soy sauce +2 tablespoons of sugar +3 tablespoons of aged vinegar and mix well.

3 The key step of the ribs is red: after the oil is hot, turn to low heat and stir-fry the old rock sugar until it is purplish red. Be careful not to over-fry it. Will paste, add ribs, stir-fry and color.

④ Pour in sweet and sour juice first, stir-fry for a while and color, then pour in half a bowl of water (without ribs, not too much), add 5 slices of ginger and 2 shallots, boil over high heat and simmer for 20 minutes, then turn to high heat to collect juice.