800 grams of ribs.

Accessories ginger 1 piece

1 octagon

Salt 1 spoon

3 tablespoons balsamic vinegar

1 tablespoon soy sauce

2 tablespoons sugar

Proper amount of water

Practice of sweet and sour pork ribs

1. Soak the spareribs in clean water for half an hour, soak them in bloodletting water, and then rinse them after taking them out.

2. Put the ribs in a cold water pot and cook for 5 minutes on medium heat, skim off the floating foam, take out the ribs and wash them with warm water.

3. Pour a little oil into the wok, add 30 grams of sugar, stir fry over medium heat until the oil and sugar are completely blended, the color is getting darker and darker, and some lampblack appears on the surface.

4. Immediately pour in the ribs and stir fry.

5. Add 2 tbsp balsamic vinegar, 1 tbsp soy sauce, ginger and aniseed.

6. Add boiling water until the water is less than the ribs. Bring to a boil, skim off the foam, cover the pot and stew for 35 minutes.

7.35 minutes later, open the lid, turn to high fire, add 2 teaspoons of sugar and a little salt to taste, collect the juice with high fire, stir fry from time to time to avoid burning the pot, add 1 teaspoon vinegar to taste before the soup is concentrated, and then take it out and put it on a plate.