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1. Wash and cut ribs, set aside
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2. Heat the pan until there is no water, pour 50G oil to heat, add white sugar and stir-fry for a while until the temperature rises, pour in the bones and garlic (beat flat) and stir-fry together.
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3. Stir-fry until the flesh turns white and bloodless, add a small amount of boiled water and 2 drops of white vinegar (a small amount of white vinegar is used to boil the bone calcium and make the meat more tender), cover and simmer for 5 minutes over medium heat.
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4. Open the lid and add white vinegar, stir and stir quickly evenly with an appropriate amount of salt, then start the pan
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5. Serve on the table
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Tips:The amount of sugar and vinegar is arranged according to personal taste. The amount of sugar is well controlled (a tablespoon). The amount of vinegar in the back is added according to the principle of first less and then more. If you make it for the first time, let less. Add some to compensate for the taste. It can be added if it is not sour, but it is not easy to remedy if you put too much at a time!
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