How can sweet and sour pork ribs taste like chefs in five-star hotels?

1. Rinse the ribs with clean water.

2. Boil the water in the pot, pour in the cleaned ribs, boil it again and take it out.

3. Clean water and drainage. Flatten garlic, slice ginger and tie onion into knots.

4. Heat the oil in the pot, add the ribs, ginger slices and garlic, fry the ribs until the surface is golden, and remove them for later use. Ginger and garlic can be discarded or kept.

5. Leave a proper amount of oil in the pot, pour in three spoonfuls of sugar, and stir-fry the sugar color on low heat.

6. Be sure to use a small fire. When the sugar melts, the color becomes darker, and the pot begins to bubble and spread around, the sugar color will be fried.

7. Pour in a little water, add the fried ribs, add some salt and a little sugar, a tablespoon of balsamic vinegar, onion and pepper, cook for 2-3 minutes, and then simmer on low heat.

8. Cook until the soup is less, pour a little balsamic vinegar along the edge of the pot, sprinkle with chicken essence, and stir fry until the juice is evenly mixed. At this time, the soup is thicker.

9. When you put it out on a plate, you can discard the soft and rotten onion knots or keep them. The onion knot actually tastes good. Sprinkle with white sesame seeds for decoration.