Method 1:

1. Blanch 500 grams of short ribs and cook for 30 minutes. The broth can be used to cook the noodles. Don’t throw it away.

2. Marinate with one tablespoon of cooking wine, one tablespoon of light soy sauce, half a tablespoon of dark soy sauce, and two tablespoons of balsamic vinegar for 20 minutes.

3. Remove, wash and set aside. Fry until golden brown. Don’t add too much oil. You can save fuel. Just turn it over frequently.

4. Put the ribs, the water for marinating the ribs, and three tablespoons of sugar in the pot. Bring half a bowl of broth to a boil over high heat and add half a teaspoon of salt for flavor.

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

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

Method 2:

1. Cut the ribs into 4 cm sections and put them in boiling water to remove the blood. Pick up and wash them for later use. Slice the ginger, wash and remove the green onions and tie them into a knot (about 3 pieces);

2. Pour oil into the pot, and when the oil is still cold, add sugar at the same time (more, about one part of sugar, 2.5 or 3 parts of oil), slowly fry the sugar over low heat;

3. When the sugar water turns brown and red, immediately pour the ribs into the pot and stir-fry evenly, then add the ginger slices , pepper and spices;

4. After frying until fragrant, pour a little cooking wine and soy sauce for color, mix in water, add salt and green onions;

5. Bring to a boil and turn to high heat. Slowly cook over low heat until the pork rib cake is soft, then remove the green onions and large spices in the pot;

6. Reduce the juice over high heat. When the soup thickens, add MSG and serve. .