sweet and sour pork ribs

By FayDavis

sweet and sour pork ribs
Moderate sweet and sour, not oily or greasy, rich and delicate in taste, and will not feel any kind of seasoning abrupt.

The color is sugary color, neither strong nor light. Even mixing rice with juice will taste just as good

Recipe Recommendations

  • small row 500 grams
  • cooking wine a tablespoon
  • soy sauce a tablespoon
  • soy sauce half a tablespoon
  • balsamic vinegar Put three tablespoons in twice
  • sugar three tablespoons
  • salt half a teaspoon
  • MSG half a teaspoon
  • sesame half a teaspoon

Steps for sweet and sour pork ribs

  • Make step 0
    1
    After 500 grams of small ribs are blanched in water, cook for 30 minutes. The broth can cook noodles, so don't throw it away.
  • Make step 1
    2
    Marinate with 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, and 2 tablespoons of balsamic vinegar (not white vinegar) for 20 minutes.
  • Make step 2
    3
    Remove it, wash it and control the water for later use, fry it until golden brown, don't put too much oil, you can save fuel, as long as you turn over frequently.
  • Make step 3
    4
    Put the ribs in the pan, water to pickle the ribs, and three tablespoons of white sugar (be bold enough to add sugar, three tablespoons, don't be afraid of too much). Bring half a bowl of broth to a boil over high heat, add half a teaspoon of salt to enhance the flavor.
  • Make step 4
    5
    Simmer for ten minutes over low heat to collect the juice. When collecting the juice, add a tablespoon of balsamic vinegar at the end, and the sweet and sour mouth will come out.
  • Make step 5
    6
    Sprinkle chopped green onion and sesame seeds before taking out the pan and a little MSG.

    • sweet and sour pork ribs Make Tips

    Note—Three tips: 1. How to achieve a crispy exterior and tender interior—Boil for 30 minutes, then deep-fry over high heat until the outside is browned, and it will be crispy on the outside and tender on the inside. If you deep-fry raw ribs directly, they tend to become tough. 2. Why marinate? Because the hot oil quickly seals the surface of the meat, making it difficult for the sweet and sour sauce to be absorbed later, which leaves a gamey smell inside the ribs. 3. How to fry the ribs?—Use high heat. Since it has already been boiled for thirty minutes and is fully cooked, you just need to ensure the outside gets crispy.

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