1. Ribs are cleaned and drained for later use. Wash ginger slices.
2. In a clean, water-free pot, turn on high heat and pour in corn oil. Heat the oil.
3. Next ginger slices. Saute.
4. Pour in the ribs and start to stir fry.
5. Stir-fry until slightly discolored, pour in cooking wine to get rid of fishy. Continue to stir fry for 2-3 minutes.
6. Then pour in water and finish the ribs. Cover the pot.
7. When the soup in the pot is boiling, turn to medium and low heat and simmer for about ten minutes.
8. Pour the dark soy sauce and stir fry for color. Continue to cover the pot and simmer for about 10 minutes.
9. Then add sugar and salt. Stir fry evenly. Turn to low heat and continue to simmer.
10. When the soup in the pot is slightly dry, pour in vinegar, sweet and sour sweet and sour, there must be vinegar, haha. Stir-fry well, then continue to simmer until the soup is dry and the meat is soft and rotten.
11. When the heat is turned off, the soup is almost only a little bit.
12. Sprinkle green onion to embellish.
Tips:1. Sweet and sour, slightly more sugar and vinegar. 2. The ribs do not need to be blanched, just rinse them with cold water several times. 3. Stew for enough time, otherwise the meat will not be easy to bite! 4. Please adjust the taste according to your own taste, the taste of Wuxi people is a bit sweet!
