The first thing we think of when we hear the word spareribs is pork ribs. The meat of pork ribs is delicate and not too greasy than other parts. Pork ribs are divided into large ribs, sub-ribs and small ribs. The most suitable for making sweet and sour pork ribs is the small ribs. The pork ribs are also called ribs. The meat layer of the pork ribs is relatively uniform and has white cartilage. It tastes very refreshing, and it tastes authentic when chopped into small pieces and cooked. Preparation of ingredients

800g pork ribs, 50g cooked sesame seeds, 5g salt (adjustable according to personal taste), 5g pepper, 30g cooking wine, 25g ginger, 35g green onion, 550g vegetable oil , 320 grams of bone broth, 65 grams of vinegar, 150 grams of sugar, 25 grams of sesame oil, appropriate amounts of starch, soy sauce, and MSG. The sequence of steps

The first step is to cut the pork ribs into sections, blanch them in boiling water, remove them and place them in a basin, add the prepared salt, pepper, cooking wine, green onions, ginger and fresh soup. The second step is to heat the pot over high heat, heat the oil to 200℃, add the pork ribs, and wait until the pork ribs turn golden brown before taking them out. The third step is to heat the vegetable oil, add white sugar and stir-fry the sugar color. When yellow bubbles begin to appear, add bone broth, add the ribs and white sugar, reduce the juice over low heat, and simmer for about half an hour. Step 4: When the soup is almost dry, add vinegar, drizzle with sesame oil when the pot is boiling, then put it on a plate, sprinkle with sesame seeds, and the delicious sweet and sour pork ribs are ready.

The ratio of soy sauce, vinegar and sugar is very important, so the appropriate ratio is 1:2:2. This is the seasoning ratio for making delicious sweet and sour pork ribs. You can also add it according to your own preferences. Other ingredients, such as tomatoes, potatoes or other ingredients. Cooking Skills

Making the seemingly simple sweet and sour pork ribs actually requires patience and good control over the heat. If the fire is too high, the meat will be fried. If the fire is too low, the meat will not be crispy, so the heat must be strictly controlled. If you want to buy better ribs, you can ask the store to chop them for you, so you don’t have to work hard with a kitchen knife. You should add vinegar before putting the pot away, because vinegar has a certain volatility. If you add it too early, the flavor will not be as strong and sour as it evaporates. It is best to dry the pork ribs before putting them in the pot, and use a basket to drain them when taking them out from the blanching water. This way, the oil will not splash when you put them in the pot, otherwise you can experience the oil dancing and crackling on your hands. Efficacy and role

Pork ribs are rich in bone mucin, collagen, calcium phosphate, vitamins, fat, protein and other nutrients. Pork can provide heme (organic iron) needed by the human body, and can also promote iron absorption of acetylcysteine ??(a mucus dissolving agent), which can improve iron deficiency anemia. I have personally tested it to be effective for iron deficiency anemia. Adding vinegar during cooking not only makes the ribs sour and crispy, and removes the fishy smell, but also protects the nutrients in the pork from being stewed and losing its flavor. The sugar in sweet and sour pork ribs is very helpful to the spleen and stomach, and has a nourishing effect on the skin.

Vinegar is not only appetizing, but also antibacterial and sterilizing. Helps digestion and absorption, greatly increases appetite and digests food accumulation. Adding an appropriate amount of lemon to cooking can also enhance the hematopoietic function of bone marrow, stimulate the body's new metabolism, facilitate the absorption of nutrients by tissues, alleviate human aging, whiten and nourish the skin, and promote sleep. It can also reduce alcohol concentration and play a role in sobering up. Suitable people

Pork ribs provide high-quality protein and fat necessary for human physiological activities, especially a large amount of calcium, which can maintain bone health. It is not suitable for those who are obese and have high blood lipids. Such people should not be greedy. This is because when making sweet and sour pork ribs, fried pork ribs or stir-fried with sugar color, oil and sugar are indispensable. The cholesterol content in pork is also very high, so it is better for high-risk groups to eat less. Time of consumption

It is best to eat it all at once. There are two opinions on whether it can be eaten if it has been left overnight. It is edible because sweet and sour spareribs are mainly made from spareribs, sugar, vinegar and other raw materials. It contains many nutrients and can be eaten the next day if stored properly. The other kind cannot be eaten. It will deteriorate after improper storage and may be contaminated by bacteria. Continuing to eat it may cause harm to the human body, causing dizziness, vomiting and other food poisoning. It is important to note that if people are allergic to sweet and sour pork ribs, they should not eat it under any circumstances to avoid suffering, otherwise it may induce allergic reactions.

Sweet and sour pork ribs have a very sweet and sour taste. If done authentically, this dish will shine. The authentic sweet and sour pork ribs are the leader in the gourmet world, especially when you have a bad appetite in summer. With this dish, you can eat three bowls in a row without bragging.

Generally speaking, sweet and sour pork ribs is a dish with relatively high nutritional value and is very suitable for calcium supplementation for children.