What's the ratio of sweet and sour pork ribs?

The golden ratio of sweet and sour juice: 1 wine, 2 sauce, 3 sugar, 4 vinegar and 5 water.

Materials:

500g of sparerib, chives 1 root, ginger 1 slice, 2 cloves of garlic, appropriate amount of starch, 500g of edible oil (actual consumption is 45g), 2 tablespoons of soy sauce 1 tablespoon, balsamic vinegar1tablespoon, and 65440 of refined salt.

Sweet and sour sparerib is a representative popular traditional dish of Han nationality. It uses fresh pork chops as seasoning, and the meat is tender, and the color is red, bright and oily.

step

1 Drain 500 grams of water and cook for 30 minutes. Broth can be used to cook noodles, don't throw it away.

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

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

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

5. 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.

6. Sprinkle with chopped green onion sesame seeds and a little monosodium glutamate.