First of all, choose straight rib, shout master cut small section, pay attention to the uniformity. Secondly, the ribs are not flying water, soak in water for half an hour, soak the blood water, so that the sweet and sour pork will not be tight meat. Third, before the pot and then add salt, this is also to keep the ribs will not bite up too tight.

First of all, the ribs soaked in water, drained. This is very important. Then under the oil, the oil must be enough, do not spare. The oil temperature of seventy percent hot, turn off the small fire, under the rock sugar, simmering sugar color, please note that must be the whole small fire, can not be impatient. Next wait until the sugar and oil fusion, you can see the pot began to turn out caramel-colored bubbles when the ribs into the open fire on the sugar color, stir fry quickly, remember not to stop, must always stir fry, can not stick to the pot, the middle of the next pat rotten ginger. This time it shows the importance of more oil, when the ribs in the oil roll, fried to a look on the crisp unstoppable time, pour a cup of wine, cover, simmer for a while, and then poured into a small bowl of water and then cover. Finally, when you see the water has dried up and the color of the oil shows up again, sprinkle a handful of sugar, pour in the vinegar, and when the vinegar aroma overflows, turn off the fire and start the pot. Sprinkle a little sesame seeds. Increase the flavor.