Heat a frying pan a little, add a small bowl of water and 1 tablespoon of balsamic vinegar (if you have broth, it's even better), bring it to a boil, then add sugar and brown sugar and cook over a low heat until it becomes sticky, stirring constantly with chopsticks to prevent the sugar from sticking to the pan as it cooks.

Practice 1:

1: Cut the pork ribs into small pieces, add 2 tablespoons of cooking wine, 1 tablespoon of soy sauce and 1 tablespoon of balsamic vinegar, stir well and marinate for 20 minutes.

2: Heat oil in a frying pan, add marinated pork ribs when the oil is about 8 minutes hot, and fry until the ribs turn brown, then remove from the pan, reserving the oil for another use.

3. Heat the frying pan slightly, add half a bowl of water and 1 tablespoon of balsamic vinegar (if you have broth, it's even better), bring to a boil, then add the sugar and brown sugar, and cook over low heat until it becomes sticky, stirring with chopsticks constantly to prevent the sugar from sticking to the pan.

4: Change to medium heat, pour in the ribs, and let the ribs be evenly coated with the sweet and sour sauce. Stir constantly. Pour in 1 tablespoon of dark soy sauce, and 5 grams of salt, and stir-fry, then season with chicken seasoning and sprinkle with sesame seeds.

Practice 2:

1, first boil a pot of water boiling water to nick the ribs.

2, put a little oil in the pot, put the rock sugar into the ice sugar on low heat to boil ice sugar.

3, until the icing sugar cooked to the color of caramel.

4, put the ribs into the stir fry.

5, then put the ginger into the stir-fry ginger flavor.

6: Inject boiling water to submerge all the ribs, add a spoonful of cooking wine, 2 spoonfuls of soy sauce and three spoonfuls of white vinegar.

7, cover the pot and cook on medium heat for 35 minutes.

8, cook until the ribs juice can be.