Spareribs a pound, ginger, garlic, onion, salt, sugar, vinegar, cooking wine.
Step: 1. After heating the pot, add more oil, because you need to fry a fried pork ribs first. Add ginger to the oil at seven and 80%, then add the chopped pork ribs. The spareribs should be moved from time to time so that the heat is not uneven.
2, when the ribs are darker and golden, remove the ribs. Pick out the ginger. Leave a small amount of oil in the pan. Add garlic, salt, sugar and wine to stir fry and stir fry.
3, fry for about two minutes, add vinegar, stir fry a few times, add chicken essence, and then fry a few.
4, turn the fire out of the pot and spread a layer of chopped green onion on the plate.
拓展资料：
糖醋排骨（Sweet and Sour Spare Ribs），是糖醋味型中具有代表性的一道大众喜爱的特色传统名菜。它选用新鲜猪子排作主料，肉质鲜嫩，成菜色泽红亮油润。
“糖醋”中国各大菜系都拥有的一种口味。它源于江苏的无锡，现 在江苏、浙江、四川菜中广为流传，常用于熘菜。糖醋排骨是糖醋菜中具有代表性的一道大众喜爱的传统菜，它选用新鲜猪子排作料，肉质鲜嫩，成莱色泽红亮油润，口味香脆酸甜，颇受江南一带食者的欢迎。
参考资料：糖醋排骨--百度百科
做法如下：
1 、small row of 500g blanched water, cook for 30 minutes, the broth can cook noodles, do not pour out.Sweet and Sour Spare Ribs.
2、 Marinate with 1 tbsp cooking wine, 1 tbsp raw soy sauce, 1 / 2 tbsp old soy sauce and 2 tbsp vinegar (not white vinegar) for 20 minutes.
3、Remove, wash and control the water for standby. Fry until golden brown. Don't put too much oil. It can save oil. Just turn over frequently.
4、Put the spareribs in the pot, marinate the spareribs with water, three tablespoons of sugar (put the sugar boldly, three tablespoons, don't be afraid of more). Heat up half a bowl of broth and add half a teaspoon of salt to taste.
5、Simmer for ten minutes and collect the juice. When collecting the juice, add a tablespoon of balsamic vinegar. The sour and sweet taste will come out.
6、Sprinkle onion, sesame and a little monosodium glutamate in the pan.
有三个提示：
1、使它内外柔嫩？煮30分钟。然后用热油把它煎到外面变黄，里面和外面都会变嫩。如果直接炸排骨，很容易老。
2、火锅里的热油很快就盖住了肉的外表。做糖醋汁不容易吸收。肋骨里有肉的味道。
3、已经煮了30分钟了。它很早就成熟了，所以只要确保它外面很脆就行了。
