Sweet and sour pork ribs belong to Cantonese cuisine, which is a traditional dish of Han nationality. Fresh pork chops are used as the seasoning, and the meat quality is fresh and tender. The color of Chenglai is bright and oily, and the taste is crisp and sweet. Sweet and sour pork ribs have the effects of nourishing yin, strengthening yang, benefiting essence and enriching blood. The main methods are as follows.

materials: pork ribs, onion ginger, pepper, aniseed, fragrant leaves, white wine, salt, white sugar, brown sugar, balsamic vinegar, soy sauce and oil.

Steps:

1. Chop pork ribs into small pieces, wash them, put them in a cold water pot, blanch them with blood foam, take them out and rinse them with clear water for later use;

2. After washing the pot, re-inject water, add ribs and ginger slices, and boil for 25 minutes;

3. Take out the cooked ribs and marinate them with appropriate amount of soy sauce, soy sauce and salt for 2 minutes;

4. Mix a spoonful of soy sauce, a spoonful of soy sauce, a spoonful of balsamic vinegar and sugar into a sauce;

5. Put the marinated spareribs in the oil pan and fry until golden brown, and then take them out for later use;

6. Start the pot again, pour the sauce and a bowl of sparerib soup to boil, add the sparerib and simmer for 1 minutes, and then collect the juice on high fire;

7. Sprinkle a little cooked sesame seeds and chopped green onion before cooking.