Many people have eaten sweet and sour pork rib, although the pork rib is very tender and delicious, the contribution of the sweet and sour sauce is also very great. The popularity of sweet and sour pork rib is closely related to the sauce, which is very unique. The sauce-making process is also very important, for details, please refer to the specific instructions.

1. The cooking order of the sweet and sour sauce is: first sauté minced garlic, then add tomato sauce and sugar, stir until the sweet and sour sauce turns red. Then add roasted sesame seeds and white vinegar, stir until the sauce becomes thick and red, with fish-eye bubbles. The proportion of tomato sauce, sugar, and white vinegar in the sweet and sour sauce must be adjusted according to personal taste, 2:1:1. I think this ratio is just right. If you like it sweeter, you can add less vinegar, otherwise, you can add more vinegar. The difference between tomato sauce and tomato ketchup is that tomato sauce is raw, while tomato ketchup is cooked. If tomato sauce is used, more sugar should be added.

2. Add 50cc of salad oil, 50 grams of tomato sauce, 50 grams of fine sugar, 20cc of apple vinegar, 5 grams of salt, 200 grams of water, and 50 grams of cornstarch. Heat the salad oil in the pot, then add tomato sauce and mix until boiling. Mix the fine sugar with cornstarch water and add it to the sauce to thicken, and the sweet and sour sauce is completed.

3. Prepare a portion of tomato sauce, heat the wok with some oil, then add tomato sauce, water, sugar, vinegar, salt. After boiling the sweet and sour sauce, add an appropriate amount of cornstarch to thicken. Finally, the sauce thickens and the sweet and sour sauce is ready.

4. Add 50 grams of cornstarch, 50 grams of soybean oil, 3 grams of chopped green onions, 2 grams of minced ginger, 50 grams of cooking wine, 5 grams of soy sauce, 100 grams of sugar, 75 grams of vinegar. Take a small porcelain bowl and mix salt, sugar, vinegar, yellow wine, chopped green onions and ginger, and cornstarch to make a sweet and sour sauce. Heat the original wok, add soybean oil, heat to 150°C, pour in the sweet and sour sauce, stir to form a thin paste, and it is ready.