Moderate sour and sweet, not greasy, rich and delicate taste, won’t feel the abruptness of any kind of seasoning. The color is tangy, neither thick nor light, suitable for men, women, old and young. Children like it very much because of its mild taste. In fact, cooking at home is not as particular as that in restaurants. They just want to be fast and delicious.


500g pork chop
100 ml vegetable oil
3 g salt
2 tbsp cooking wine
2 tbsp balsamic vinegar
1 tbsp soy sauce
50g sugar
1 tbsp soy sauce
1 tablespoon chicken essence
50g brown sugar


Step 1
Chop ribs into small pieces, add 2 tbsp cooking wine, 1 tbsp soy sauce and 1 tbsp vinegar, mix well and marinate for 20 minutes

Step 2
Start the oil pan (you can put a little more oil). When the oil is eight minutes hot, put in the pickled ribs, fry until the ribs turn brown, take them out, and leave the oil in the pan

Step 3
Heat the oil pan a little, add half a bowl of water and 1 tablespoon of balsamic vinegar (better if there is broth), bring to a boil, add white sugar and brown sugar, cook over a low heat until it becomes viscous, and keep stirring with chopsticks when cooking to prevent sugar from sticking to the pan

Step 4
Over medium heat, pour in the ribs and let them be evenly stained with sweet and sour juice. Then pour 1 tablespoons of soy sauce and 5 grams of salt, stir fry, and finally transfer chicken essence to the pot.