The last time I had eaten the sweet and sour pork ribs made by my mother, I was shocked! Wrap the mother and give it to me. Suddenly remembered that when we went to college, we always went to eat the ribs of the distiller's grains. Are you okay at the time?
The ribs are soaked for a few hours, the blood is removed, and the water is ready for use.
Put the ribs in the ribs and drain them in a wok (a little bit of oil in the pot, a few slices of ginger)
Add two-thirds of boiling water, a little soy sauce, a little cooking wine, a little vinegar, a little pepper ps. Here is a little seasoning, and later add bowl of juice.
Put in a pressure cooker and press for about ten minutes. Ps. can also be smashed directly in the pot, it needs a little more water.
Prepare the bowl of juice at this time. See the spoon in the picture for the large spoon.
Put the ribs in the pot, add a little salt, put in the bowl of juice, stew and juice. Finally add a little vinegar before the pan
Dangdang, sweet and sour pork ribs