How to make sweet and sour pork ribs, the simpler the better

Sweet and sour pork ribs. Peculiarity.

The color is red and bright, dry and moisturizing, sweet and sour.

Ingredients: 450 grams of pork ribs.

20 grams of cooked sesame seeds. 3 grams of salt, 5 grams of Sichuan pepper, 20 grams of url wine, 10 grams of ginger, 10 grams of green onions, 500 grams of vegetable oil, 150 grams of fresh soup, 50 grams of vinegar, brown sugar (or.

sugar) 100 grams, sesame oil 10 grams.

Preparation: Cut the pork ribs into knots about 5 cm long, put the water in boiling water, remove them and put them into a steaming basin, add salt, peppercorns, cooking wine, ginger, green onions, and fresh soup to steam until the meat is separated from the bones, and then take out the pork ribs. Put the pot on the fire, heat the oil to 180 Put the pork ribs and fry them to golden brown and take them out, heat the vegetable oil, fry the sugar juice, add fresh soup, the pork ribs and sugar are collected with a slight heat, when the soup will be dry, add vinegar, wait for the bright oil to get out of the pot, pour sesame oil, put it on the plate to cool, remove the sesame seeds and mix well.

Cook the ribs and remove and sprinkle with honey. Take an appropriate amount of green onion, ginger slices, vinegar, salt, soy sauce, and large ingredients to adjust the juice, put a little oil in the wok and heat it, fry the ribs for one minute, then pour boiling water until the ribs are submerged, pour in the seasoned sauce and boil over high heat, simmer for 45 minutes, add water starch to collect the juice, and put it out of the pot and put it on the plate.

Chop the pork ribs, marinate them in soy sauce for 15 minutes, then fry them slowly over low heat until golden brown, remove them and freeze them; Add rice vinegar, sugar, soy sauce, cornstarch to an empty bowl and half a bowl of water, bring to a boil over medium heat, add the fried pork ribs and stir-fry to serve.

Sweet and sour pork ribs, delicious and delicious.

Materials

Pork ribs Appropriate amount (preferably medium or ribs), a few slices of ginger, a few cloves of garlic

Appropriate amount of Sichuan peppercorns, 2 chives, 3 spoons of sugar, appropriate amount of salt, appropriate amount of balsamic vinegar

Appropriate amount of chicken essence and appropriate amount of cooked white sesame seeds.

Steps

Rinse the ribs with water;

Add water to a boil in a pot, pour in the washed pork ribs, bring to a boil again and remove. It's okay when blanching.

Add some ginger slices and a small amount of cooking wine to remove the smell;

Rinse off the scum with clean water and drain. Flatten the garlic, slice the ginger, and tie the green onion into a knot;

Pour oil into the pan and heat it, add the pork ribs, add ginger slices and garlic, wait until the pork ribs are fried until the surface is golden brown, then put them aside for later use, the ginger and garlic can be discarded or kept;

Leave an appropriate amount of oil in the pot, pour in three spoonfuls of sugar, and fry the sugar over low heat.

Be sure to use low heat until the sugar melts and darkens and bubbles begin to bubble in the pan and dissipate around.

It's fried; (It's better to use rock sugar).

At this point, the sugar color is beautiful. Be careful to always observe so as not to get through it and get bitter;

Immediately pour in the fried pork ribs and stir-fry evenly, so that the ribs can be evenly colored with sugar. At this point, you can continue to use low heat;

Pour in a small amount of water over the ribs and turn to high heat. Add an appropriate amount of salt and a little sugar, a tablespoon of balsamic vinegar, green onions, peppercorns, boil for 2-3 minutes on high heat, then change to low heat and simmer;

When the soup is reduced, pour a little balsamic vinegar along the edge of the pot, sprinkle the chicken essence and stir-fry well and stir the juice over high heat, at this time the soup is thicker. As for the soup, dry it up as you like, or save some bibimbap. Finally, drizzle vinegar along the edge of the pan.

In order to enhance the vinegar fragrance, it is not sour! Don't forget to pour it along the edge of the pot instead of pouring it directly into the ribs! Don't like this step.

It's okay to omit it;

When you put it on a plate, you can discard the boiled soft green onion knots, or you can keep them, and the taste of the green onion knots is actually good.

Oh! Sprinkle white sesame seeds to decorate, and a delicious sweet and sour pork ribs are ready!

White sesame seeds can also be replaced with chopped green onions.

Tips:

It is best to use rock sugar when frying sugar color, and if you think the color is not dark enough, you can add a few drops of dark soy sauce to color, but I personally think that the color of sugar color is beautiful enough;

Stir-fry sugar must be used over low heat! Small fire! Small fire! Say important things three times;

If the fire is too big and the sugar is scorched and bitter, then the final cooked pork ribs will also be bitter! I usually use the small core in the center of the gas stove;

Anyway, there are many ways to make sweet and sour pork ribs, just choose your favorite recipe;

You can add potatoes and quail eggs to your taste, and they are all very delicious.

It's better to add some sugar to cook.