Moderate sweet and sour, not oily or greasy, rich and delicate on the palate, will not feel the abruptness of any kind of seasoning. The color is syrupy, not thick or light. It’s just as good to mix rice with juice and water.
1. After 500 grams of water in a small row, cook for 30 minutes. The broth can cook noodles, don't dump it.
2. Use a tablespoon of cooking wine, 1 tablespoon soy sauce, half a tablespoon soy sauce, and 2 tablespoons of balsamic vinegar (not white vinegar) for 20 minutes.
3. Remove the washing and water control, fry the golden, do not put more oil, you can save fuel, as long as you turn over the body is good.
4. Put the ribs in the pot, marinate the ribs of water, three tablespoons of sugar (bold sugar, three tablespoons, don't be afraid). Half a bowl of broth is boiled and half-teaspoon of salt is added.
5. Take a small fire for ten minutes to collect the juice. When you receive the juice, add a tablespoon of balsamic vinegar. The sweet and sour mouth will come out.
6. Put out the pot and sprinkle with sesame seeds and a little MSG.
Sweet and sour pork ribs practice tips - three tips: 1, how to crisp outside tender - cook for 30 minutes, so that the heat is fried to the outside of the brown, it is tender and tender. If you use the raw ribs to directly fry, it is easy to get old 2, so you want to pickle, because the hot pot hot oil quickly seals the appearance of the meat, it is not easy to absorb when making sweet and sour sauce, the meat inside the ribs tastes 3, how to fry the ribs ? ——The fire is urging. It has been cooked for 30 minutes anyway, and it is premature, so just make sure it is crisp outside.