Home-style Sweet and Sour Pork Ribs

Prepare green onions, ginger, and garlic. If you like spicy food, you can add some dried chili segments as appropriate.

Soak the spareribs to remove the blood, then drain the water.

Heat oil in a pan, add five or six pieces of rock sugar, and stir-fry on low heat until the sugar turns color and starts to bubble slightly.

Pour in the pork ribs and stir-fry, add scallions, ginger, garlic, and star anise, stir-fry until the pork ribs have slightly charred edges, add an appropriate amount of Hua Diao wine, pour in boiling water, skim off the foam, add a little dark soy sauce, light soy sauce, and vinegar, adjusting the sweet and sour ratio according to personal preference.

Transfer to a clay pot, add two hawthorn pieces to make the ribs more tender, simmer over low heat for about forty minutes, and then increase to high heat to reduce the sauce.

Before taking it off the heat, add a little ketchup and stir-fry, add some minced garlic, and drizzle a bit of vinegar according to personal taste to enhance the aroma.