小菜
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糖醋排骨炸至金黃酥脆，再裹上以白糖及醋調成的濃稠芡汁，酸甜開胃，每塊都掛汁。
將豬肋排清洗乾淨，再剁成大小適中的段。加入適量的鹽、料酒和澱粉，拌勻，讓排骨醃製入味。
Rinse the ribs and chop into segments. Toss with salt, Shaoxing cooking wine, and corn starch, then marinate until the flavours penetrate.
取一個乾淨的碗，將白糖和醋倒入其中。隨後，加入醬油、料酒、澱粉以及適量的清水，拌勻，調配成我們需要的芡汁。
Combine sugar and vinegar in a bowl, then add soy sauce, cooking wine, corn starch, and a little water; stir into a thickening sauce.
在炒鍋中倒入適量的花生油燒熱。待油温升高後，放入醃製好的肋排，用中小火慢慢炸制，直到排骨表面呈現出誘人的金黃色。炸好後，將排骨撈出，瀝乾多餘的油分備用。
Heat oil in a wok, add the ribs, and deep-fry slowly over low heat until golden brown. Remove and drain.
鍋中保留少許底油，再次燒熱。放入葱末和薑末，爆炒出香味。將之前調好的芡汁倒入鍋中，煮開並用勺子推勻。
Leave a little oil in the wok and heat it. Stir-fry the spring onion and ginger until fragrant, then pour in the prepared sauce and bring to a boil, stirring until smooth.
隨後，將炸好的排骨重新倒回鍋中，與芡汁快速翻炒均勻，確保每一塊排骨都能被濃郁的芡汁充分包裹。
Add the fried ribs and toss until the sauce coats every piece evenly.
淋入少許熟油（或稱明油），即可關火出鍋，糖醋排骨就做好了。
Drizzle with a little cooked oil and serve.
