How to make sweet and sour pork ribs?

The practice of sweet and sour pork ribs is as follows:

Blanch 500 grams into small rows and cook for 30 minutes. Broth can be used to cook noodles. Don't throw it away.

Marinate with one tablespoon cooking wine, one tablespoon light soy sauce, half a tablespoon light soy sauce and two tablespoons balsamic vinegar (not white vinegar) for 20 minutes.

Take out, wash and control the water for later use, and fry until golden. Don't put too much oil, it can save fuel, as long as you turn it over frequently.

Put ribs in the pot, water for curing ribs, and three spoonfuls of sugar (put three spoonfuls of sugar boldly, don't be afraid of too much). Boil half a bowl of broth and add half a teaspoon of salt to taste.

Simmer for ten minutes to collect the juice, and finally add a spoonful of balsamic vinegar when collecting the juice, and the sweet and sour mouth will come out.

Sprinkle chopped green onion, sesame seeds and a little monosodium glutamate in the pot.