1. It’s best to have inch ribs. The thinner the bones, the better. It means that the pigs are younger, the meat is tender, and the small bones don’t weigh too much.
2. After processing the ribs, it’s best to buy small-inch ribs. This time I used half of the small-inch ribs and the part with crispy bones. The crispy bones are delicious.
3. Pour oil into the pan, add sugar, and the color of the frying sugar should be noticed. Don’t paste it.
4. Pour the ribs and stir-fry for a while, so that the viscosity is good
5. Pour the vinegar, you can add a little more according to your own taste, then the vinegar will evaporate
6. Add the above seasonings such as cooking wine, salt, chicken essence, soy sauce, etc.
7. Add water
8. The amount of water is subject to less than ribs
9. Bring to a boil, skim off the froth, and simmer on medium heat. The ribs will be tender after simmering for about an hour.
10. In the end, the soup is almost finished, you have to watch it, don't make it, if you like the soup, you can eat it in this state.
11. The more weird thing in my family is that you must receive the soup dry, and the final thing is going to be a dry pot. A lot of oil will come out at this time, just like fried pork ribs, the surface of the ribs will be crispy at this time. Decisively out of the pot at this time. The oil left in the pot is no longer needed, and it can be considered as oil for the ribs.
12. Out of the pot
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