Home-style dish 2 - Braised Sweet and Sour Pork Ribs (No blanching required, beginners can make it in seconds) recipe

Pour an appropriate amount of rapeseed oil (or other vegetable oil) into the pot, then add the spare ribs—note that the heat should not be turned on at this point;

Pan-fry the ribs over low heat until golden brown on both sides;

Add appropriate amounts of ginger slices, 2 tablespoons of Shaoxing wine, 2.5 tablespoons of dark soy sauce, 2 tablespoons of light soy sauce, 3 tablespoons of vinegar, and 4 tablespoons of sugar. Stir-fry evenly. Add boiling water just enough to cover all the ribs. Cover the pot, turn on high heat, and once the water boils, reduce the heat to low and simmer for 20 minutes.

Turn up the heat to reduce the sauce until it becomes slightly sticky, then turn off the heat.

First, place the ribs one by one onto a plate, then pour the sauce from the pot over each rib, sprinkle evenly with toasted white sesame seeds, and finally garnish with chopped green onions.

This step doesn't require any special steps; just show a picture to illustrate the size of the "soup spoon" and "seasoning spoon" mentioned above. The leftmost image is of the old version of a 1-yuan coin, the middle image is of a "seasoning spoon," and the rightmost image is of a "soup spoon."