Start:

1. a number of ribs, into the boiling water blanch, to remove the blood, floating powder

The second step is the core of it

The mnemonic is as follows:

One wine, two sauces, three sugars, four vinegars and five waters

It's one wine, two sauces, three sugar, four vinegars and five waters

As to a share, it's a good thing that I've got a lot of experience in this field. is how much, according to the amount of meat to decide, I do not have the exact ratio here, is to do more by experience, this time I am probably a small pound of ribs, a wine as follows

(Note: I am doing this practice is Sichuan cooking, unlike Beijing most of the ketchup, I thought it was a lazy idea, the use of ketchup sweet and sour, to avoid the mastery of the amount of sugar and vinegar, but this sweet and sour is not sweet and sour, but also the lack of red color. But it's not sweet and sour, and it lacks the reddish color. (If you like the red color, sugar for rock sugar is best, but the amount is not very good degree)

This is put on the good such as sugar and vinegar water and other ingredients after the pork ribs, high heat boil, low heat and continue to cook

Cooked for about 40 minutes

And so the juice has collected the viscous (should have been spatula to fish up and take a picture, but because of the occasional person at home, I can't shoot, sorry lah) add Sesame seeds (white sesame seeds are conspicuous, good-looking, but not as fragrant as black sesame seeds, I used black sesame seeds), start the pot!

Sweet and sour fish

Steps:

Pour a spoonful of water into the pot and heat the fish first. Plate the fish when it is hot.

Pour another tablespoon of water into the pot and add soy sauce, cooking oil, sugar and vinegar.

After boiling over high heat, turn down the heat to simmer the sauce, and add water starch to thicken the sauce when it's almost ready.

Then pour it over the fish. Then sprinkle a little garlic on the finished product.