Sugar vinegar ribs
By VicentaLakin
There's too many chopsticks at my house, stew, fried, red fever, of course. It's a little hard on the food web, to blow up, to pickle. I'm making a simple version of it, as my father cooks when I was a kid, and it tastes like my father. My husband and son are very fond of it.
Recipe Recommendations
- ribs 500 grams
- ginger 4 tablets
- rock sugar More than ten grains
- cooking wine 3 tablespoons
- soy sauce 3 tablespoons
- soy sauce 1 tablespoon
- balsamic vinegar 3 tablespoons
- sweet and sour
- burn
- half an hour
- simple
Steps for Sugar vinegar ribs
1
Scratch the small part of the raisins to dry.
2
Hot in the pot, double the oil that normally makes a plate of vegetables, screeching, pouring into the ribs, turning over, scoffing up until it's yellow.
3
Three spoons of wine, three spoons of wine, one spoon, three spoons of vinegar, and two minutes of fragrance after the fire has burned, then you'll be able to fill your ribs with open water, put in ice cream, and leave it to float. I don't know.
4
About 15 minutes, half the water, a little salty, no choice. The pot. The onion flowers before they bloom.
5
Let's eat. A plate of fragrances will be ready!