Pork ribs chopped into long about 5 cm section, into the boiling water, out of the water, fished out into the steaming pot, add salt, pepper, cooking wine, ginger, green onions, fresh broth into the cage steaming until the meat away from the bone, take out the ribs. Pan set on a high flame, the next oil heated to 180 ℃ into the ribs fried golden brown out, under the veggie oil hot, fried sugar juice, add fresh soup, under the ribs, sugar with micro-fire juice, soup will be dry, add vinegar, to be bright oil from the pot, drizzled with sesame oil, plate to cool, withdrawal of sesame seeds and mix well that is complete.

Sweet and sour spare ribs is a very famous Sichuan cold dishes, using the cooking method of deep-fried harvest, belonging to the sweet and sour flavor, amber oil, dry incense moist, sweet and sour mellow, it is a very good wine dishes or appetizers.

First go to the market to buy the right amount of pork ribs, (we do sweet and sour pork ribs when we do a lot at a time, one is like to eat, the second is to do more to save time, the third is that this dish belongs to the quality of the quantity of better varieties.) Let the boss help you chop it into small pieces, so that you don't have to go home and bother yourself, and it hurts your knife. Then prepare some ginger and green onion, pepper, salt, sugar, vinegar and other seasonings.

boil water in the pot, put the ribs under the pot to cook, add ginger and onion, pepper, cooking wine, boil and beat the foam, continue to switch to medium-low heat to cook until the meat on the ribs can be off the bone can be fished out and drained of water (restaurants do not generally need to cook, but after the water steamed, so that the meat flavor is more intense, but to have the conditions - a long time with a steamer basket to steam)

Then the pot is placed in the water, and then the ribs are cooked. p>

Then set the pot on the fire, put the oil to seventy percent hot (the oil surface began to smoke), under the ribs deep-fried to brown red out. Pour out the oil, clean the pot, and then add soup and salt, sugar seasoning (slightly salty and sweet), sugar coloring (with sugar and oil to fry until brownish-red made of water, if you do not know, you can add soy sauce (but blackened) or cola), into the spare ribs, with a small and medium fire until the soup is almost dry, add vinegar and stir-fry until the juice is bright oil, drizzle a little sesame oil and turn it can be its pot.

This time must hold back, not yet cool all sweep clean, then cool more delicious sweet and sour pork will not exist. In addition, you can also be sprinkled with a little white sesame seeds on the plate after starting the pot.