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Materials
Steps for making sweet and sour pork ribs (village donkey)
Soak the pork ribs in water to remove blood for half an hour beforehand. If the pork ribs are not fresh, they need to be blanched.
Use kitchen paper towels to absorb the moisture from the ribs to prevent oil splattering.
Heat oil over high heat, add ginger slices, fry until golden brown, then add pork ribs.
Stir-fry the ribs continuously over high heat until the moisture evaporates, about 6-7 minutes, or until the cloudy oil at the bottom of the pan becomes clear and the ribs are lightly golden brown.
Pour 13g of Shaoxing wine along the edge of the wok and stir-fry evenly to allow the wine flavor to evaporate.
Pour in the prepared sauce and stir-fry evenly.
Add hot water, just enough to almost cover the ribs.
Bring to a boil over high heat, skim off any foam, then reduce to the lowest heat (lowest simmering flame), cover and cook for 45-60 minutes.
When the time is up, turn up the heat to reduce the sauce. Reduce it a little longer for better flavor.
When the sauce has reduced to the desired consistency, drizzle 3 tablespoons (30g) of 5-degree white vinegar along the edge of the pan and stir-fry evenly.
Sprinkle in 10g of toasted white sesame seeds, then turn off the heat and remove from the pan.
