Spareribs are sour and sweet, not greasy, rich and delicate in taste. They are not only delicious, but also have high nutritional value! After stewing ribs, most of their soluble calcium, phosphorus, sodium and potassium overflow into the soup. Calcium and magnesium are easy to be resolved under acidic conditions. Acetic acid can produce calcium acetate after calcium and magnesium in spareribs, which can be better absorbed and utilized by the human body. Therefore, sweet and sour spareribs can improve the nutrient absorption rate of boiled spareribs, which is very suitable for calcium supplementation for the elderly, children and pregnant women. The color is sugar thin, not thick or light. Even mixing rice with juice is also delicious!


500g spare ribs
6 slices of ginger
10g rock sugar
1 tablespoon cooking wine
1 tablespoon raw soy sauce
1 tablespoon of soy sauce
2 tablespoons rice vinegar
2 tablespoons sugar
1 / 2 teaspoon salt
Appropriate amount of vegetable oil


Step 1
Boil an appropriate amount of water in the pot, pour cooking wine and ginger slices, blanch the ribs and remove them

Step 2
Add oil into the pot, add rock sugar and fry sugar color; When the sugar sugar melts, wait until the oil bubbles, and the color starts to turn yellow.

Step 3
Pour in the ribs and stir fry quickly to make the ribs covered with sugar

Step 4
Transfer in raw soy sauce, old soy sauce, rice vinegar, white sugar and boiled water without ribs

Step 5
Bring to a boil over high heat and simmer over medium low heat for 40 minutes. Add salt

Step 6
Finally, heat the soup until it is thick