Shredded Sweet and Sour Pork Ribs

1.Chop the ribs into small pieces and marinate them with a little salt

2. Slowly fry the pork ribs in cooked oil over low heat.Add three slices of ginger and a little cooking wine to remove the fishy smell.Fry for about 3 minutes.

3. Then turn on the high heat and fry it.The function is to quickly fry the outer layer of meat until it becomes crispy.But it doesn’t break into pieces as soon as you bite it, it just needs to be crispy on the outside and tender on the inside.For Chinese food, what you want is the crunch.Fry until the surface is golden brown.Turn off the heat before frying the ribs to prevent over-frying the ribs!

4. I took one less step-by-step picture.Pick up the ribs, filter the oil, and drain the remaining Put the oil into an empty bowl and use it for other purposes.Pour vinegar 4:sugar 10:light soy sauce 2 into the cold pot and mix well, then turn on the heat (the sweet and sour ratio depends on your own taste).You can first turn on the high heat and boil to dissolve the sugar., then pour in the oil-drained pork ribs over low heat and stir-fry repeatedly.During the stir-frying process, be sure to shovel the bottom of the pot to avoid sticking to the pan! Until sugar shreds appear~~Turn off the heat!

5.Turn off the heat when loading! The sweet and sour pork ribs will naturally become stringy when served on the plate.The most successful sweet and sour pork ribs are the pork ribs wrapped in sauce! Every angle and position is covered with sweet and sour sauce - crispy on the outside and tender on the inside! The most important thing is, please let the shredded sweet and sour pork ribs cool before eating! ! ! Just try it and you’ll know~ Sprinkle some sesame seeds if you have them~