1, after a while, sweet and sour pork ribs came out of the pot, and the golden pork ribs were wrapped in chives, which made my mouth water. It's like "my mouth is watering"!
2. Put it in the pot and sprinkle with chopped green onion, and a sweet and sour pork rib with all colors and flavors will be perfectly presented to me. The purple-brown ribs in the center of the white plate are soaked in crystal clear soup, which is more attractive under the embellishment of chopped green onion. It really makes my mouth water!
3. First, I wash the spareribs, then put oil in the pot, then cook rock sugar with low fire, stir-fry the spareribs in the pot, then pour ginger slices into the pot, pour boiling water into the pot, and then pour cooking wine and soy sauce white vinegar into the pot. After the fire is boiled, turn to low fire and simmer slowly. In about an hour, the ribs absorbed enough sauce, soft and rotten, and put them on the plate. The color is particularly good, sprinkled with white sesame seeds. Smell it, it smells good!
I ran into the kitchen and saw the golden ribs and leeks, hot oil and spices dancing. They held hands and gave a "zi zi" laugh.
5. I saw my father rinse the first-class pork chop with water, chop it into pieces and put it in a boiling pot to smell. I used this time to prepare chopped green onion, Jiang Mo garlic cloves, soy sauce, aged vinegar, sugar and other materials. When there are many white bubbles in the water and the ribs turn white, take them out, wash them and put them in a basin for later use.