1. Spare ribs, oil, salt, tartary buckwheat vinegar, cooking wine, light soy sauce, sugar and other auxiliary materials
2. Cut the small ribs into mahjong pieces, boil them in water first to remove the fishy smell. After blanching them, put them in the oil and fry them until they are golden and add rock sugar;
3. When the rock sugar melts, pour the sauce (5 tablespoons of white sugar, 5 tablespoons of old vinegar, 3 tablespoons of light soy sauce, 2 tablespoons of cooking wine, 3 tablespoons of white water, and a little bit of salt in a bowl to make a juice). , Then cover the pot and simmer for 20 minutes (the ribs without rock sugar change color and they will be juicy)
4. When the ribs change color and the soup is low in the pot, open the lid, sprinkle in white sesame seeds, and collect the juice on high heat;
5. Loading
Tips:When adjusting the juice, just remember that the ratio of sugar to vinegar is 1:1, and the others are slightly less than sugar and vinegar.
Buy on JD
Buy on Amazon