Cooking Steps

1. 

   Step1:Put some ginger and 3 shallots into the pot. Add a spoonful of cooking wine. Boil and blanch for 23 minutes.

2. 

   Step2:Rinse the blanched ribs.

3. 

   Step3:Put water in the casserole. Put the blanched spareribs. Put some ginger in the casserole. Bring to a boil. Simmer for half an hour.

4. 

   Step4:When stewing ribs, mix the sweet and sour juice with cooking wine, raw soy sauce, vinegar, sugar and tomato sauce.

5. 

   Step5:Cut the ginger.

6. 

   Step6:After half an hour, the spareribs soup has turned white. Season with salt (don't put too much salt. Just taste the salty taste). Continue to stew for 10 minutes and turn off the heat.

7. 

   Step7:Take out the stewed ribs and let them dry.

8. 

   Step8:Heat up the wok and pour in the right amount of golden dragon fish grandma's small mustard seed oil.

9. 

   Step9:Stir fry shredded ginger.

10. 

    Step10:Put in the mixed sweet and sour juice. Stir fry over low heat until it bubbles.

11. 

    Step11:Put in the stewed spareribs, stir fry and collect the juice (add a little water if you think the soup is a little less).

12. 

    Step12:Dish. Sprinkle with white sesame seeds. Finish with sweet and sour ribs.

13. 

    Step13:A plate of sweet and sour spareribs. I ate two. The rest were killed by the chicks. It's really delicious.