sweet and sour pork ribs

By RasheedAuer

sweet and sour pork ribs
I had just taken off NINI's sweater (shaved), and the weather suddenly turned cool again. It was still a little chilly when I slept on the mat at night. I couldn't help but wonder if the 36 degrees and 5 degrees had really been here a few days ago. It was cold from my body to my stomach when I woke up in the morning ~~~ So without asking Da Bai, I took a bag of ribs from the refrigerator and made a stew. Halfway through the stew, Da Bai suddenly came out and said he wanted sweet and sour ribs ~ Okay ~~ Then I can only take it out and cook it again ~

Recipe Recommendations

  • ribs appropriate amount
  • cornflour appropriate amount
  • chives appropriate amount
  • white vinegar appropriate amount
  • white sugar appropriate amount
  • salt appropriate amount
  • cooking wine appropriate amount
  • soy sauce appropriate amount

Steps for sweet and sour pork ribs

  • Make step 0
    1
    I am not fast enough to prepare the sauce. I always add it together after I prepare the sweet and sour juice. If I like more sauce, I add it in proportion. I use white vinegar, which is clear when burned. It is not as strong as the balsamic vinegar, and it feels refreshing when eaten in summer. Sauce: 3 tablespoons of white sugar.
  • Make step 1
    2
    3 tablespoons white vinegar.
  • Make step 2
    3
    1 tablespoon of light soy sauce.
  • Make step 3
    4
    A pinch of salt.
  • Make step 4
    5
    More than half a spoonful of cooking wine, this ratio is our favorite sweet taste at the entrance, and the aftertaste turns sour, and you can also taste some plum blossoms (personal feeling). The strong meat aroma is coupled with the sour and thick sauce, and the delicious taste is unstoppable.
  • Make step 5
    6
    If it is raw pork ribs, if you want to make sweet and sour pork ribs directly, blanch them in water first, skim off the blood foam, remove the pork ribs and drain them slightly, gently pat on a layer of cornflour, put them in a frying pan over medium heat, and then turn to high heat. Fry until golden brown. This way, the surface absorbs the flavor and the meat is relatively tender.
  • Make step 6
    7
    Saute chives, ginger and garlic in hot oil. You can take it out without using it.
  • Make step 7
    8
    Turn the heat to low and slowly pour the sauce into the oil (beware of splashing oil).
  • Make step 8
    9
    Pour in and turn to heat the sauce until the layer of air bubbles on the surface begins to stir.
  • Make step 9
    10
    You can pour in the ribs. When the sauce becomes thick and fully wraps the ribs, you can turn off the heat and sprinkle with chives and serve out of the pan.

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