Sweet and sour platters will do, but how to achieve a sweet and sour balance, crisp and delicious, there are still a lot of small cockroaches. Today, Master Liu, who has been in the kitchen for more than 30 years, teaches you how to choose the ideal ribs? How to use two kinds of sugar and a kind of vinegar to make a rich and sweet layer? How can I improve the fragrance without frying? It’s not difficult to learn with you!
The ribs are changed into small pieces;
Small ribs are arranged in a cold water pot, rubbed with water, washed and spared;
From the oil pan, the onion knot, the ginger slice musk, and then stir fry the lower ribs, stir fry until the surface of the ribs is slightly poked, add the wine, soy sauce, soy sauce, stir-fry;
Add appropriate amount of hot water, lower the sugar, rock sugar, pour the balsamic vinegar, boil, and turn to low heat for 30 minutes;
Pick out the onion ginger, add a little balsamic vinegar, turn to the fire and stir fry, collect the juice, when the sauce is all wrapped in the ribs, hold the plate, sprinkle a little cooked white sesame.