1. Soak the ribs in clean water for 15 minutes to remove blood.
2. Filter the water, add cooking wine, salt, light soy sauce, green onion, and ginger slices for half an hour to taste.
3. Add cooking wine, green onions, and ginger slices to a boil with enough water in the pot, add the ribs, blanch them, remove them, and rinse again for later use.
4. Put the ribs in a steamer and steam over high heat for 5 minutes.
5. Mix 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of vinegar, and a little steamed pork ribs into a sauce for later use.
6. Heat a proper amount of oil in a pot on the fire, pour the ribs and stir-fry.
7. When the surface of the ribs is light golden yellow, the oil can be collected.
8. From another pot, pour the mixed sauce into the pot, and pour the ribs into the pot.
9. After the high heat is boiled, turn to a low heat and slowly let it simmer until it tastes good; when the soup is almost dry, turn on high heat to let it dry. You can add some vinegar just before it comes out of the pot and stir well.
10. Set it up, put on the lights, and it's delicious!
Tips:Tips:
1. Steam and then deep-fry the ribs to make the ribs crispy on the outside and tender on the inside. If raw ribs are fried directly, they will get old.
2. Be sure to stir-fry the juice continuously to avoid sticking the pot.
3. Suitable for the crowd: general people can eat it.
