First, let's prepare the ingredients:

1. Prepare about 600g of ribs, wash them, cut them into small pieces and put them in the pot.

2. Add 3 grams of salt to the pot, then grab a handful of flour, stir well, add the right amount of water and rub it for two minutes. This step is to remove blood and grease from the surface of the ribs.

3.2 minutes later, squeeze the ribs dry, put them in another pot, then wash them with clear water and put them in a vegetable mixing pot.

4. Next, marinate the ribs, add 1g salt and 1g pepper to the pot, remove the fishy smell of cooking wine in a proper amount, and stir evenly by hand to make the ribs fully absorb the seasoning.

5. Grab a proper amount of potato starch, grab it evenly by hand, and try to wrap every spare tendon with starch.

6. Next, mix a sweet and sour juice, prepare a small pot, add 30g of white sugar, 20g of salt 1 g, 20g of aged vinegar and 30g of clear water, and stir with chopsticks to melt the seasoning.

7. Flatten a piece of ginger, cut it into Jiang Mo and put it in a small pot.

After the ingredients are ready, we will start the next operation.

8. Pour cooking oil into the pot, leave the fire when the oil temperature is 60% hot, and add the mixed ribs. It is best to put the ribs into the pot one by one to avoid sticking.

9. After all the dishes are cooked, continue to fry slowly on the fire and turn it over with a spoon for a few times to make the ribs evenly heated.

10. Fry over high fire for two minutes, and take out the spareribs in Huang Shi.

1 1. When the oil temperature rises, add the ribs, fry them again for 20 seconds, and take out the oil control when the ribs are golden and crisp.

12. Leave a little base oil in the pot, add Jiang Mo and stir-fry until fragrant, and pour in the prepared sweet and sour juice.

13. Cook until the soup bubbles, and add a little water starch.

14. When the soup is cooked to a sticky state, pour in a little bright oil and stir it a few times to improve the color of the dish.

15. Pour in the fried spareribs, stir-fry them quickly and evenly, then turn off the fire, take out the pan and put them on the plate.

Nutritional value:

Sweet and sour vegetables have the benefits of nourishing liver and spleen meridians. In addition to protein, fat and vitamins, ribs also contain a lot of nutrients such as calcium phosphate, collagen and bone mucin. After the ribs were stewed, most of the soluble calcium, phosphorus, sodium and potassium overflowed into the soup. Calcium and magnesium are easy to be analyzed under acidic conditions, and calcium acetate is produced after encountering acetic acid, which can be better absorbed and utilized by human body. Therefore, sweet and sour pork ribs can improve the nutritional absorption rate of boiled pork ribs, which is very suitable for the elderly and children to supplement calcium.