Sweet and Sour Pork Ribs

Overview

This is a dish that my daughter loves to eat. It is bright red in color and oily in color, crispy and sweet in taste, and can be eaten hot or cold.

Fresh pork chops are preferred. The meat should be thinner for better flavor. Clean it first, chop it into one-inch long sections, add water, ginger, scallion knots, and rice wine to cook, then take it out and clean it. Then pour a little more cooking oil into the hot pan. When the oil is 70% hot, add the drained pork ribs.
Fry until slightly brown, drain and set aside.
Prepare the sauce: a little salt, three tablespoons of sugar, and enough vinegar to cover the soup in the bowl, that is, sugar and vinegar 1:1.
Pour the prepared juice into a clean pot and stir-fry over medium heat.
Add the drained pork ribs to the pot.
After the sweet and sour sauce in the pot comes to a boil, stir-fry quickly and evenly to avoid burning the pot. Turn off the heat until the soup in the pot thickens.
Wait until the sweet and sour sauce is evenly coated on each piece of ribs, then take it out of the pan and serve it on a plate. You can also sprinkle some sesame seeds if you like.