sweet and sour pork ribs

1

Slay the ribs into a 4-cm section, add a little salt and cooking wine and mix well (not too much salt, just 2/3 of the normal amount, too much will affect the sweet and sour taste).

2

Wrap the evenly mixed ribs with a uniform layer of dry starch, then put them in an 80% hot oil pan and fry until light yellow. Remove and set aside. (At this time, you can try the salty pork ribs. If it is too weak, you can add salt later in cooking, so you'd better add less than more salt before)

3

Cut ginger into fine foam, put oil in the pan, heat to 60% heat, add the chopped ginger foam, saute until fragrant, add vinegar, sugar, and soy sauce. After the sugar melts, add the fried pork ribs, stir fry and collect the juice, and you can serve.& shy;

PS: When adding vinegar and white sugar, as always, it is better to err on the side of too little than too much; the ratio must be balanced. Adding too much of either will seriously affect the quality of the final product. Those without much experience can taste while adding. Generally speaking, it is fine when the vinegar reaches a point where it is slightly pungent. It is best to use dark soy sauce; just a little bit is enough, mainly for coloring. Because there is a layer of starch on the outside of the ribs, the sauce in the pot will thicken immediately when they go in. At this time, you must keep stir-frying to prevent sticking to the pan. The sauce must be reduced until dry. When you see that the bottom of the pot is basically oil, and a thread of sugar stretches between the ribs when you separate them, the sauce is sufficiently reduced. Otherwise, failing to dry the sauce will seriously affect the gloss and texture of the finished product.