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, put the ribs into the pan one by one, fry until golden brown, 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 sweet and sour pork ribs of Huaiyang cuisine take into account the characteristics of Zhejiang cuisine and Sichuan cuisine in technique, and combine the characteristics of Shanghai cuisine in taste, seasoning with sweet and sour, onion and garlic, and frying. The history of sweet and sour pork ribs of Huaiyang cuisine is shorter than that of the other three major cuisines.

"Sweet and sour is moderate, not oily or greasy, and the taste is rich and delicate, and you won't feel any kind of seasoning abrupt. The color is syrup, neither thick nor light, suitable for men, women and children. Because it tastes peaceful, children like it very much.