sweet and sour pork ribs
By VicentaLakin
Recipe Recommendations
- ribs 800g
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- rock sugar 150g
- balsamic vinegar
- sweet and sour
- stewed
- an hour
- ordinary
Steps for sweet and sour pork ribs
1
Wash the pork ribs I bought with running water. I didn't pickle the meat in advance here because I wanted to make some pork ribs soup and make another dish. As long as the following steps are done well and the meat is not pickled, the pork ribs will still have no fishy smell and color. It will also be served beautifully
2
Put cold water into the pan, be sure to put cold water into the pan. This will open the pores of the meat and spit out the blood foam completely
3
Look at so much foam
4
Beat the foam clean and continue to stew for 15 minutes. Because I want to use pork ribs soup to make a soup, I use water to stew for a while
5
Remove the ribs and keep the soup for later use
6
Remove a few pieces of rock sugar. In order to fry the sugar color, rock sugar is better than white sugar, and the color of the finished vegetables will be very bright. Absolutely
7
Put it into a bag and smash it with a knife. This is a machete, specially used to deal with ribs
8
Take out the rock sugar
9
Put oil in the pan
10
Boil the oil until 70% to 80% heat, fry the ribs until golden brown. The oil temperature must be 70% to 70% hot. When frying at high oil temperatures, the water in the food will quickly evaporate and the food will be crisp. More importantly, it will not absorb oil. The meat will spit out oil instead
11
Remove the fried ribs
12
Smash the whole ginger into pieces this time. The onions I used this time are sweet, fragrant and sweet.
13
Leave a little base oil in the pan
14
Add rock sugar and stir-fry the sugar color. Make sure to low heat
15
The sugar melts slowly
16
The sugar color is getting darker and darker
17
Stir until small bubbles arise, add the previous pork ribs soup and bring to a boil
18
After boiling, add the main character's ribs, supporting characters, onions, ginger and garlic, add salt, and 3 tablespoons of balsamic vinegar. Bring to the heat again and turn to low heat and simmer for 30 minutes. If you like to eat it badly, you can simmer for longer.
19
Looking at the color of the soup, I know that my ribs are successful again, hehe
20
Collect the juice over high heat, and add a few drops of vinegar. The reason for ordering vinegar is that the vinegar will evaporate when heated, and the sour taste is not too obvious. Finally, pour the thick soup on the ribs. I don't like the direct fire of the soup and collect the juice over high heat. Serve it up.
21
Serve the dishes, isn't it tempting? The taste of small lychee tastes sweet and sour
22
Are you drooling?