糖醋排骨:

之前做过几次
但是这一次最好吃，好像是用了多一点心
还有两个
颜色很深很红从炸冰糖出来的
这一次没有炒肉很

长时间，只三分钟就够了，所以肉特别嫩

Sweet and sour pork ribs:

I've attempted this dish a few times before however in this instance it turned out really well.
Maybe because I put a bit more heart into making it this time ☺️
There were also a couple of improvements over my previous attempts
1. I caramelised the rock sugar to just the right deep red color
2. I didn't fry the pork for too long, just 3 minutes were enough, the end result was succulent and moist.