1. If the pork ribs are at the pork shop, let him chop them into small pieces
2. Put chicken essence, oil consumption, light soy sauce, cooking wine, salt and marinate for one hour
3. The marinated ribs stick to a layer of starch
4. Put more oil in the oil pan, put a small row of low heat and fry slowly. Don’t worry about this, but fry slowly (it will be faster if you put it in water and boil for an hour)
5. Fry until fully cooked, remove and re-fry on high fire, remove the oil.
6. Set up another bowl and put ketchup, sugar, and vinegar in the bowl (the ratio of sweet and sour is generally 1:1 to taste the best, but today I put ketchup for the color to look good, it’s already a bit sour, so I need less vinegar. Put some) starch.
7. In another pot, put a little oil in the pot, pour the sweet and sour sauce, and boil it over a low heat, bubbling as shown in the figure.
8. Pour in the fried ribs, the high heat quickly and fully so that all the ribs are covered with tomato juice.
9. Sprinkle some white sesame seeds before serving.
