1. The origin of the name of Gaosheng ribs is that the seasonings are increased one by one, 1 tablespoon of rice wine, 2 tablespoons of rice vinegar, 3 tablespoons of sugar, 4 tablespoons of light soy sauce, 5 tablespoons of water, so it is easy to remember;
2. I use Zwilling's thick-bottomed pan, so I don't need to add oil. I slowly fry out the fat of the ribs, which is healthier. When stewing, the loss of water is less. If you use an ordinary pot, add a little oil to fry the ribs, and increase the amount of water;
3. Be sure to use light soy sauce. The color is light at first, and it's best to color it. The color is too heavy with soy sauce.