1. Wash the pork ribs and drain the water, add the dark soy sauce, light soy sauce, salt, sugar, cooking wine, and white pepper to the bowl, and then transfer them to the refrigerator to marinate and taste
2. Pour salad oil in the pot, put a few slices of ginger and sauté
3. Put the ribs in the oil pan
4. Fry both sides of the ribs until golden brown
5. Add some cooking wine to go fishy again
6. Pour the tomato sauce
7. Pour in a small amount of fruit vinegar or white vinegar (it will help the meat crisp), stir well, cover and simmer for half a minute
8. Add white sugar, the amount of sugar must be more
9. After pouring warm water
10. Cover and simmer for about 40 minutes (don’t add cold water, the meat will shrink and the taste will not be good)
11. This is after 40 minutes of cooking, the juice is thick
12. Turn on high heat and stir-fry continuously to collect the juice, drizzle with balsamic vinegar and stir well
13. Sprinkle with shredded green onions
Tips:1. Good quality ribs, not ordinary ribs
2. The ribs must be marinated in advance to taste
3. When collecting the juice, be sure to stir-fry continuously to avoid sticking the pot
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