Practice 1:

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

2. When the oil is about 8 minutes hot, add the marinated pork ribs and sauté until the ribs are browned, then remove from the pan, reserving the oil for later.

3. Heat the pan a little, add a small bowl of water and 1 tablespoon of balsamic vinegar, bring to a boil, then add the sugar and brown sugar and cook over low heat until it becomes sticky, stirring constantly with chopsticks as it cooks 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, blanch ribs, water control and rinse with boiling water;

2, drained and salt, cooking wine, soy sauce, green onions and ginger mixed well marinated for 5 minutes;

3, ribs in a pressure cooker in the steamer, 4 minutes after the boiler shut off the fire;

4, until the pot cooled down to pull out the ribs;

5, hot pot of hot oil under the white sugar, Chen vinegar, tomato sauce simmering over low heat;

6, to be thickened by the soup in the frying pan, ribs into the pot stir fry until hanging juice, sprinkle cooked sesame seeds off the fire.