1. Cut the ribs into pieces, wash well, slice ginger, and chopped green onion.
2. After blanching, rinse with cold water.
3. Change the water and put ginger slices (can slightly remove the fishy smell), and the meat is cooked and picked up and drained in cold water.
4. Put the ribs in a large bowl, add 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 2 tablespoons of balsamic vinegar and ginger slices, and marinate for 10 minutes. If time permits, marinate for 20 minutes. The taste will be better. Be careful not to pour the marinade.
5. Fry the ribs with low oil and high heat until golden on all sides, remove and drain.
6. Don’t pour the oil just after frying the ribs. Pour the marinade into the pot, add two spoons of sugar (if you like sweet, you can put three spoons), then add a proper amount of water (you don’t have to pass the ribs), and bring it to a boil. Taste the taste, add a little salt, cover and simmer on medium heat for 15 minutes (the specific time is when the soup is about to open)
7. Heat up the heat to dry, half a teaspoon of balsamic vinegar. If you don't like the sour, you can leave the vinegar off. Sprinkle with chopped green onion and serve.
Tips:1. Boiled to ensure that the meat inside is tender, and then deep-fried to ensure that the outside is charred and tender inside. 2. The balsamic vinegar must not be white vinegar. 3. It does not depend on whether the ribs are cooked. You can easily insert it into the meat with a chopstick. Up
