1. Prepare the ingredients, wash the ribs, and grab it with cornstarch or something. This is my improved recipe. I haven’t kept the photo. The processed ribs won’t be too old after being cooked. Tender
2. Put in the right amount of oil and rock sugar. I’m not a very particular person. Rock sugar and white sugar can be used. Slowly fry the sugar into golden syrup over medium heat.
3. Add the ribs and stir fry until the ribs are discolored, so that the syrup is completely attached to the ribs, and the whole color becomes golden brown with a little red.
4. Add hot water, taste very fresh, dark soy sauce, cooking wine, simmer after high fire, the total water volume is as shown in the figure
5. After about 20 or 30 minutes, the fire will dry up. When it’s dry to this point, it won’t be scorched. I don’t have a picture left on my hand. I put the vinegar when there is almost no water. Why do I put the vinegar at the end? Easily volatilize and become tasteless. I like vinegar, so I will add a little more. When the vinegar is added, stir-fry on high heat. When the harvest is about the same, add a lot of minced garlic and stir well. You will smell the super fragrant vinegar and garlic mixture. ,it's actually really easy
Tips:It’s best to use earthen pork for the ribs, fat and thin, well-proportioned, no firewood or dry. The amount of ingredients I wrote can be as small as possible. The sugar, vinegar, and garlic must be enough. Finally, the vinegar and garlic are mine. Coup, it will be very fragrant when it is served. You can taste the taste when the fire is going to be dried for the first time. If it is sweet and salty at this time, it is sweet and sour. Soy sauce and soy sauce cooking wine is just Auxiliary does not need to be overwhelming. The picture is the old picture. I look forward to your new picture. Please eat it while it's hot, if it doesn't taste good, come to me, I will make it for you.
