First of all, we have to prepare these things:

Pork ribs 3 grams, sugar 0 grams, vinegar 0 grams, light soy sauce 0 grams, dark soy sauce 0 grams, cooking wine 0 grams, ginger 0 slices, green onions 0 cloves, garlic cloves 0 cloves, salt, water, starch, cooking oil

Then let's get started:

First wash the ribs, chop them into small pieces, and marinate them for 15 minutes with some cooking wine and ginger, which can not only remove the smell but also improve the freshness.

Next, let's mix a sweet and sour sauce: find a small bowl, pour in the sugar, vinegar, light soy sauce, and dark soy sauce, stir well, and set aside.

Put some oil in the pan, and when the oil is hot until it is seven or eight medium-cooked, throw the marinated pork ribs into it, and slowly fry it over medium heat until golden brown on both sides.

At this time, add a little more ingredients: throw the chopped green onions and garlic cloves into the pot and stir-fry until fragrant.

Then pour in the sweet and sour sauce you just made and stir-fry quickly so that each rib is covered with sweet and sour sauce.

Add water and simmer: Add some water to the pot, the water should be submerged over the ribs, turn to low heat after the heat boils, cover the pot and simmer for 30 minutes.

Juice reducing: When simmering, look at the soup in the pot from time to time, wait until the soup becomes thick, add a little salt to taste, and then stir-fry evenly.

Thickening: Finally, take a little starch and add a little water to make water starch, pour it into the pot to thicken, so that the sweet and sour pork ribs look shinier and better.

The characteristics of this sweet and sour pork rib are:

Sweet and sour pork ribs are bright in color, sweet and sour, and the taste is crispy and fragrant. After the pork ribs are stewed, the meat is tender and juicy, and the sweet and sour sauce is just right, and the whole dish has a rich taste and endless aftertaste. Whether it is usually eaten at home or invited to dinner, sweet and sour pork ribs can easily capture everyone's appetite.

Here are a few tips to share with you:

When marinating pork ribs, you can add some ginger slices, which can not only remove the fishiness, but also bring out a faint ginger fragrance.

When frying pork ribs, the heat should be mastered and fried slowly over medium heat, so that the ribs can be charred on the outside and tender on the inside, and they are very delicious.

The ratio of sweet and sour sauce can be adjusted according to your taste, if you like sweeter, you can put more sugar, and if you like sour, you can put more vinegar.

The simmering time is also very important, if it is too short, the ribs will not be crispy enough, and if it is too long, the meat will become soft and the taste will not be good. It is recommended to simmer for about 30 minutes, and the specific time can be adjusted according to your taste.

When thickening, the proportion of water starch should be grasped well, otherwise the thickening is too thick or too thin will affect the taste. At the same time, stir-fry quickly when thickening, so that the sweet and sour sauce is evenly wrapped on the ribs.