My family is in Shaoxing. The practice of sweet and sour pork ribs here is my favorite.
Wash the ribs and sprinkle a little salt and knead it. Add the flour to the paste (not very thin).
The ribs are wrapped in flour and fried in a pan. Deep-fried twice and fried hard.
Take a small bowl, put two tablespoons of soy sauce (I use braised sauce), two spoonfuls of half vinegar (like sweet and sour taste can put more), a spoonful of half sugar, add water to stir, and then put two tablespoons of starch (The amount of starch determines the consistency of the sauce). Stir well.
Heat the pan, pour in the sauce, stir slowly with a spoon, and add the fried ribs when the sauce starts to thicken.
Keep frying, so that each rib is evenly wrapped in sauce.
After the soup is thick, it will be turned off.
The taste of sweet and sour pork ribs is sour and sweet, girls like it. The practice here is that there is no sauce like ketchup. Only the simplest sauces such as soy sauce, sugar and vinegar are made in the memory. taste.