Sweet and sour steaks

1

Soak the ribs in water for 3-4 hours, add a few slices of ginger. Change water multiple times in the middle, and keep ginger when changing water.

2

Drain the pork ribs after soaking in water. I can't wait to dry it with kitchen paper.

3

Cut the green onions into sections, slice the ginger and garlic into slices for later use.

4

Heat the wok and add peanut oil, add the ribs, and stir-fry over high heat.

5

Stir fry until the ribs are dry and the oil begins to come out, turn to low heat, and continue to stir fry until both sides are golden brown.

6

Add cooking wine and stir-fry quickly.

7

Add soy sauce, soy sauce, and oyster sauce in turn, and stir-fry well.

8

Add green onions, ginger and garlic and stir-fry well.

9

Add boiling water and finish the ribs. After the fire comes to a boil, skim off foam and excess oil. Enough water should be added at one time, and no water should be drained in the middle. If you are not sure, you can add more, just use more time when stewing and harvesting.

10

Cover the lid and simmer over low heat for about 1 hour until the meat is crispy.

11

Add the rock sugar, change the heat, stir fry continuously, and melt the rock sugar while collecting the juice. At this time, the soup becomes thicker and brighter and the color becomes brighter and brighter.

12

Finally, add balsamic vinegar, stir fry well, add salt to taste, and remove from the pan. Add salt in moderation, because the soy sauce and oyster sauce used on it are salty.

1. When making pork ribs and other meat in Cantonese cuisine, there is a process called "supplying water"(probably the word), which is to put the meat under flowing water and wash it for a long time. It is said that some restaurants have to wash it with the faucet on for 4 hours. The purpose is to remove blood and fishy smell, and make the ribs smoother and tender. Let's not be so unenvironmentally friendly. Soak it in advance and change the water a few more times. It's roughly the same. This method is simpler and more convenient than frying oil, and can maintain the moisture and original taste of the meat better than blanching water. 2. Stir fry the ribs on high heat first until both sides are golden yellow. This can not only seal the water in the meat, but also stir and stir fry some of the oil (basically skimmed before simmering), which can make the ribs oily but not greasy. 3. Without starch, the soup is still thick and red, and the meat is not dry or dry, thanks to oyster sauce and rock sugar. Especially when oyster sauce is added, it improves the freshness and flavor very obviously. 4. You can put the rock sugar in advance or before harvesting the juice, but the vinegar must be put last. Generally, the ratio of sweet and sour sweet to sour is three parts sugar and one part vinegar. Of course, it can also be adjusted according to your preferences. 5. Don't add MSG, chicken essence and other condiments to sweet and sour dishes. 6. There is no light soy sauce or dark soy sauce, just use soy sauce directly.