One pound of pork ribs, sugar, vinegar, light soy sauce, dark soy sauce, cooking wine, scallions, cooked sesame seeds, ginger slices, oil and appropriate amount of salt.

Method:

1. Chop the pork ribs into 5 cm long sections, blanch in boiling water to remove the blood;

2. Boil the pork ribs and add cooking wine, Season the light soy sauce, ginger and green onions for 20 minutes;

3. Steam the spareribs until crispy (about 30-40 minutes);

4. Pick out the steamed spareribs and set aside , remove the ginger and green onion from the broth and set aside;

5. Pour oil into the pot and heat it until it is 70% hot. Add the ribs and fry until golden brown;

6. Leave the bottom oil in the pot. Boil the rock sugar, add the broth of the steamed pork ribs, dark soy sauce, vinegar and salt, put in the pork ribs and cook for a few minutes; 7. When the soup thickens, add a few drops of vinegar and start the pot. Sprinkle with sesame seeds and serve.

Sweet and sour pork ribs is a representative traditional dish among sweet and sour dishes. It uses fresh pork ribs as ingredients. The meat is fresh and tender. The color of the finished dish is bright red and oily, and the taste is crispy and sweet. It is very popular among eaters in Jiangnan area. "Sweet and sour" is a taste shared by all major Chinese cuisines. It originated from Wuxi, Jiangsu Province, and is widely spread in Jiangsu, Zhejiang, and Sichuan cuisine, and is often used in braised dishes.