Today, I share a sweet and sour spareribs. It tastes sweet and sour. The meat is soft and rotten. It tastes delicious


600g spare ribs
600g rock sugar
4G salt
1 tablespoon cooking wine
2 tablespoons raw soy sauce
3 tablespoons balsamic vinegar
Right amount of star anise
Proper amount of pepper
Proper amount of cooked white sesame


Step 1
Pour the ribs into the cold water pot, then add cooking wine, scallion and ginger slices to blanch. After the water boils, skim the floating foam on the surface and blanch for about three minutes

Step 2
Start a pot again, pour oil, pour rock sugar, stir fry slowly over low heat, boil sugar color and make it amber

Step 3
After the sugar color is boiled, pour in the ribs and stir fry until the surface of the ribs is golden, and then pour in boiling water. Using boiling water will make the ribs taste softer and rotten

Step 4
Pour cooking wine, soy sauce and vinegar into the pot in the ratio of 1:2:3, then add scallion, ginger, star anise and pepper, cover and simmer for 40 minutes

Step 5
Add salt 10 minutes before coming out of the pot and continue to simmer for 10 minutes

Step 6
Then add a spoonful of balsamic vinegar, collect the juice over high fire, sprinkle some cooked white sesame, stir fry evenly, and take it out of the pot