1. For sweet and sour pork ribs, you have to choose such ribs.
2. Wash the bought ribs and set aside.
3. soy sauce.
4. Old rock candy.
5. Put the ribs in the boiling water to remove the blood, cook for one minute and remove.
6. Wash and drain the water for later use.
7. Put it in the pot and fry the water over high heat.
8. Pour in peanut oil and sauté until fragrant.
9. Fry until the ribs are golden brown, explode the fat, and scoop out the excess oil.
10. Turn down the heat and stir-fry with rock sugar.
11. Stir fry the sugar.
12. Pour boiling water, add glutinous rice vinegar, cooking wine and light soy sauce.
13. Add the right amount of salt.
14. Move it to the casserole (you don’t need to move it if it’s troublesome)
15. Cover the lid, bring to a boil on high heat, and simmer on low heat for an hour.
16. Open the lid and heat up the juice (I like to save some soup for rice).
17. Is it the feeling of a restaurant when it comes out of the pot and sprinkled with white sesame seeds?
Tips:1. The sweet and sour pork ribs simmered over a low heat are very tasty.
2. If you can't grasp the sweet and sour taste, you can taste it with a spoon: adjust according to the sweet and sour taste you accept.
3. When collecting the juice, you must not leave the stove, otherwise it will easily stick to the pot.
