Szechuan sweet and sour spare ribs practice steps

First, wash the green onion and ginger and slice them.

Cut the ribs into pieces and rinse out the blood.

Then boil water in a pot, put in the ribs, add slices of green onion and ginger, skim off the foam, blanch the blood, and fish out to control the water and standby.

Wait until the ribs are cooled down, then coat them with cornstarch so that the cornstarch evenly wraps around the ribs, and set aside.

Put 30 grams of salad oil in a wok, and heat the oil to 70 percent, then add the starch-coated ribs and fry them until golden brown.

Put 10 grams of oil in the pot, and when the oil is heated to 70%, put in the tomato sauce, stir out the flavor, add water, salt, sugar, pepper, white vinegar, monosodium glutamate, chicken powder, put in the water starch thickening, and simmer the juice.

When the soup is thick, put in the fried pork ribs. Add a little oil and continue to stir-fry over high heat, sprinkle with cooked sesame seeds, stir-fry for a few moments.