sweet and sour pork ribs

The sweet and sour pork ribs I made today are modeled after a fried harvest cooking method in Sichuan. They are very delicious and go well with the rice. Moreover, it is much more convenient than the ones I used to fry directly, and I don't worry about whether the ribs are cooked or not. Because it used to be Beijing's practice to put ketchup, if you don't master it well, the sweetness and sweetness will lose.

Recipe Recommendations

small row One catty
rock sugar 50 grams
vinegar half a spoonful
onion a little
tangerine peel a little
garlic a little
Jiang a little
edible oil appropriate amount
sesame appropriate amount
salt appropriate amount
soy sauce appropriate amount
soy sauce appropriate amount
cooking wine appropriate amount

sweet and sour
burn
an hour
ordinary

Steps for sweet and sour pork ribs

Put the pork ribs in boiling water to boil, then rinse with cold water to remove the blood.

Add green onions, ginger, garlic, dried tangerine peel, cooking wine, and soy sauce to washed pork ribs, and let stand for 20 minutes.

Then put it into a bowl, place it on a steamer and steam for 30 minutes over high heat.

Remove the onions, garlic, and ginger from the steamed ribs, and then pour them into a plate. Set aside the soup.

Put the oil in the pan and heat it to 100 degrees, pour in the ribs, and quickly pick up after frying over high heat.

Control the oil taken out of the pork ribs for later use.

Put a little oil in the pan, add the rock sugar, and simmer slowly over low heat until melted.

Put the steamed pork ribs in the melted rock sugar, then add the fried pork ribs, finally add salt, soy sauce, and vinegar until the sauce is collected. Sprinkle with cooked sesame seeds.