The steps for making sweet and sour pork ribs are as follows:

Blank 500 grams of short ribs and cook for 30 minutes. The broth can be used to cook the noodles, so don’t throw it away.

Use one tablespoon of cooking wine, one tablespoon of light soy sauce, half a tablespoon of dark soy sauce, and two tablespoons of balsamic vinegar (not white vinegar) to marinate for 20 minutes.

Drain, drain and set aside. Fry until golden brown. Don’t add too much oil to save fuel. Just turn over frequently.

Put the ribs in the pot, the water for marinating the ribs, and three tablespoons of sugar (be bold and add three tablespoons of sugar, don’t be afraid of too much). Bring half a bowl of broth to a boil over high heat and add half a teaspoon of salt for flavor.

Simmer over low heat for ten minutes and then use high heat to reduce the juice. When the juice is reduced, add a tablespoon of balsamic vinegar at the end, and the sweet and sour taste will come out.

Before serving, sprinkle with chopped green onion, sesame seeds and a little MSG.