Practice of sweet and sour pork ribs

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

Prepare the ribs and wash them.

Prepare ingredients.

Wash the ribs, soak for a while and drain the blood.

Put the ribs in a large pot, add appropriate amount of ginger slices, scallion and all seasonings, mix well and marinate for half an hour.

Marinated ribs, pour out the sauce inside, and remove the ginger slices and onion segments at the same time.

Add appropriate amount of coarse sweet potato powder. (2 to 3 tablespoons)

Grasp it slowly and evenly with your hands.

Heat the right amount of oil in the pot. When the oil temperature reaches 60% to 70%, add the spareribs and fry for about half a minute on high fire until the flour on the surface of the spareribs solidifies. Turn to medium fire and fry for about 2 minutes, then take out.

Heat the oil in the pot to 70% to 80% heat again, pour in the ribs and fry for a while until the skin is crisp. Then take out and drain the oil.

Add a little oil to another pot, add chopped green onion and ginger and stir-fry until fragrant.

When marinating spareribs, pour the sauce to boil, and then add a little water starch to make a thin sauce.

Pour in the ribs, stir fry quickly and evenly, and pour in the sauce.

After serving, sprinkle with cooked white sesame seeds and chopped green onion.