sweet and sour pork ribs
Ingredients: cooked sesame
Recipe Recommendations
- ribs appropriate amount
- cooked sesame appropriate amount
- white sugar appropriate amount
- vinegar appropriate amount
- sesame oil appropriate amount
- sweet and sour
- fried
- an hour
- ordinary
Steps for sweet and sour pork ribs
1
Pork chop cooked sesame seeds, ginger, onion, vinegar, sugar, sesame oil
2
When you go to the market to buy ribs, ask the boss to chop them into small pieces for you, so as not to have trouble going home and hurt your knife. I chopped the ribs in large pieces this time, so I can chew them one by one.
3
Water water in the pot, put the ribs in the pot and cook, add ginger, onions, and cooking wine to blanch off the blood.
4
Remove and drain the water, add the cooking wine, ginger, and onion flavor again. This time is about 20 minutes.
5
Then steam it in the pan. This will take a long time, about an hour.(This step can also be boiled. After blanching the blood, continue to cook on medium to medium heat until the meat on the ribs can be peeled off, and then you can fish it out and drain it. The steaming method has the advantage of being able to taste stronger.
6
After steaming, take out the pan and cool slightly for later use.
7
Put oil in the pan. You can put more oil in it, but the actual consumption is not much.
8
When the oil temperature is 50% or 60% hot, put the ribs into the pan and fry until brown-red and remove them.
9
Pour out part of the oil, leave a little oil in the pan, add white sugar to boil the sugar color.
10
After boiling the sugar color, add the gravy steamed when steaming the ribs just now to make a sugar juice (if you don't, you can add soy sauce (but dark) or coke).
11
Add the ribs and cook over medium to medium heat for a while.
12
When the soup is drying quickly, add vinegar and stir fry until the juice is bright and oily. Pour in a little sesame oil and stir well. Remove from the pan and plate, sprinkle with sesame seeds. Pay attention to the heat during this period, especially at the last moment, because the juice is thick and easy to fry.sweet and sour pork ribs Make Tips
The pork ribs that have just come out of the pot will be quite hot. Don't sweep them all before they are cooled. Personally, I think that the pork ribs taste better after they are cooled.