1. Put the star anise, cinnamon, and Chinese pepper into the seasoning box, rinse well before covering
2. Boil half a pot of boiling water in a wok, add the seasoning box, ginger and green onions
3. Soak the ribs and rinse, and boil in a pot with cold water
4. When the froth is cooked, use a colander to remove the froth
5. Remove the ribs and put them directly into the wok that is boiled in step 2
6. After all the ribs are put into the wok, if the water is not enough, add boiling water until the ribs are completely covered. Add a spoonful of cooking wine
7. Add a few drops of balsamic vinegar
8. Bring to a boil again and reduce the heat to medium and low
9. Boil for about 50 minutes until the ribs can be removed by poking them with chopsticks. Turn on high heat, add a teaspoon of salt and three large pieces of rock sugar. After adding the sugar, the juice will be collected quickly, do not cover the pot again
10. When there is only half of the ribs in the soup, add half a spoon of soy sauce for toning. You can taste it at this time. If it is not salty enough, add a small amount of light soy sauce.
11. Continue to cook until there is little soup and add three spoons of balsamic vinegar
12. Cook until the soup is almost dry, add cooked sesame seeds
13. Add half a tablespoon of balsamic vinegar and stir well before boiling
Tips:1. The spoon mentioned in the step diagram is based on the small porcelain spoon we drink soup as the standard.
2. Sweet and sour pork ribs are mainly sweet and sour, not too salty, and the amount of salt should be controlled.
3. I added vinegar three times in total, and only a few drops the first time. It is completely my habit when making soup to remove fishy and freshness. The second time is to boil the vinegar fragrance, but the acetic acid will volatilize after cooking, and the third time you can add vinegar according to the acidity you like.
4. Don't cover the pot after adding sugar, the soup will be collected quickly, don't go away at this time.
5. The final taste is based on your own taste. Try it a few times and you will find the taste that suits you best.
