This is a meat dish I like very much – sweet and sour steak, sour and sweet, the skin is a little crispy, and the meat inside is rotten and delicious. It’s fun to eat with rice and green vegetables. It’s drooling when I think of it


500g spare ribs
Small bowl of rice vinegar
2 tablespoons sugar
1 tbsp soy sauce
1 teaspoon raw soy sauce
1 small piece of ginger
Proper amount of salt
1 octagonal
2 slices of dried Hawthorn


Step 1
Clean the small ribs and cut them into pieces along the ribs

Step 2
Add cold water to the pot and blanch the ribs in the pot

Step 3
After the fire boils, skim the foam with a leaky spoon

Step 4
Take out the blanched ribs and rinse them with warm water. Add enough boiling water into another pot, put in the ribs, add ginger, star anise and dry Hawthorn slices and stew for about 1 hour until the ribs are cooked and rotten

Step 5
Drain the cooked ribs and dish them

Step 6
Mix the juice in a small bowl, add half a small bowl of rice vinegar, add a spoonful of old soy sauce, 2 to 3 spoonfuls of white sugar, a small amount of raw soy sauce and a small amount of salt, and stir evenly. The white sugar is fully melted into the juice. (you can dip some juice with chopsticks and taste it. Adjust the sour, sweet and salty taste to the degree you feel appropriate.)

Step 7
Pour the mixed juice into the plate and arrange the ribs so that each rib can be fully soaked in the soup

Step 8
Cover and marinate for about 1 hour (turn the ribs upside down during the marinating process, so that both sides are delicious)

Step 9
After the ribs are pickled, pour a small amount of oil into the pan and heat it. Clip out the ribs with chopsticks and fry them in the pan. (don't pour in the pickled soup first)

Step 10
Fry the skin of the ribs on both sides, pour in the seasoning of the marinated ribs, dry them over high heat, sprinkle with sesame and mix well. (if you want a thicker soup, you can put a spoonful of water starch before coming out of the pot)