Pan-fried sweet and sour pork ribs
By BettyHerzog
There are also hundreds of ways to make sweet and sour pork ribs. Today, I subverted the Xiangjian version, which is characterized by less oil, relatively healthy, crispy taste, and basically no soup. It is more like snacks. It doesn't have to be eaten with rice. It's delicious. Do you like this one?
Recipe Recommendations
- ribs 500 grams
- onion 5 grams
- Jiang 10 grams
- vinegar 4 tablespoons
- edible oil a big spoonful
- rock sugar 4 or 5 pieces
- soy sauce a spoonful
- soy sauce two tablespoons
- cooking wine a big spoonful
- salt appropriate amount
- pepper More than 10 grains
- geranyl 1 tablet
- kaempferol 3 tablets
- octagonal of 3
- cinnamon a small piece
- sweet and sour
- fried
- three-quarters of an hour
- ordinary
Steps for Pan-fried sweet and sour pork ribs
1
500 grams of ribs; 5 grams of onions; 10 grams of ginger; 4 tablespoons of vinegar; 1 tablespoon of cooking oil; 4 or 5 pieces of rock sugar; 1 tablespoon of soy sauce; 2 tablespoons of soy sauce; 1 tablespoon of cooking wine; moderate amount of salt. Box: More than 10 Zanthoxylum bungeanum; 1 piece of fragrant leaf; 3 pieces of kaempferia; 3 star anise; and a small piece of cinnamon.
2
Slice the onions and ginger; chop the ribs into small pieces and wash them. Prepare the ingredients for the stewed ribs and place them in the feeding box or wrap them with gauze and seal them. Put the pork ribs into the pan with cold water, put two slices of ginger, a large teaspoon of cooking wine, and blanch them over high heat to remove the floating powder. Remove and wash it for later use.
3
Put ribs, three tablespoons of vinegar, one spoonful of soy sauce, onion and ginger slices, appropriate amount of salt, and water into the pressure cooker.
4
Simmer for 10 minutes is enough.
5
Remove and remove the green onions and ginger slices.
6
Put no oil in the pan, add the ribs and fry them slightly.
7
Fry until oil seeps out and both sides change color slightly. Add the remaining vinegar and soy sauce, a little pork rib soup (about 3 spoonfuls), simmer for about 10 minutes, and the soup is basically dried. Serve for later use.
8
Wash the frying pan, pour in the oil, until the oil temperature is slightly warmer, add rock sugar, and stir-fry over low heat until sugar color.
9
Pour in the ribs and stir fry until evenly colored.
10
Load the plate and start chewing.Pan-fried sweet and sour pork ribs Make Tips
Deep Affection "Pepper" Expectation: 1. Blanching the ribs in cold water is intended to remove impurities to the maximum extent. 2. With this method, the sugar should not be caramelized for too long, and too much rock sugar should not be used, otherwise it will turn into candied ribs. 3. The sweet and sour ribs made using this method have very little sauce, suitable for those who prefer a crispy texture. 4. When stewing in the pressure cooker, vinegar is added, which makes the meat cook and soften very easily; 10 minutes is sufficient. If cooked too long, the meat will fall off the bone, making it difficult to pan-fry.