1. Soak the ribs in cold water for 1 hour to remove blood.
2. Pork ribs in a pot under cold water, boil for 15 minutes after the water is boiled.
3. Remove the cooked ribs and wash them.
4. Pour oil in the skillet, add rock sugar, and stir-fry the sugar color over low heat.
5. Stir-fry until the rock sugar melts and turns light brown.
6. Add the ribs and stir fry.
7. Stir-fry until the ribs are colored, cook with white wine, add green onions, ginger, and all-spice powder to fry until fragrant.
8. Add salt, old vinegar, and water as much as the ribs.
9. Bring to a boil on high heat and simmer for 30 minutes on low heat.
10. Stew until the soup is about to dry, pour a spoonful of old vinegar along the side of the pot, sprinkle with sesame seeds, and stir-fry evenly to get out of the pot.
11. Sweet and sour is delicious.
Tips:The fry sugar color must be low heat, otherwise it will be easy to fry.
Vinegar is added when braising the ribs to remove fishy and accelerate the ripening of the ribs.
Add a tablespoon of vinegar before the ribs are out of the pan, and the sweet and sour flavor will come out easily.
