Boneless Sweet and Sour Pork Ribs, A Small and Beautiful Delicacy

Name: Boneless Sweet and Sour Pork Ribs, A Small and Beautiful Delicacy
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Ribs; Some crystal sugar; Some Black vinegar; Some star anise; Some ginger; Some garlic; Some oil; Some Soy sauce; Some salt; Some White wine

by Xiaomei's Food Spectrum

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The sweet and sour taste is usually eaten less, but it is always in memory. Sweet and sour pork ribs, braised pork, braised fish, dried pan shredded cabbage, hot and sour potato shreds, and small fried pork, these are common dishes for family dinners, and you can spread your reputation among relatives and friends with just a few dishes. If you have any gatherings or banquets, just set the dinner date according to your free time, uh...is it a good thing or a bad thing to be able to cook! "

Boneless Sweet and Sour Pork Ribs, A Small and Beautiful Delicacy

1. Boil the ribs in the water and remove them for later use. Put the ribs in a clean pan with little oil and stir fry until the surface is browned and remove them for later use.

Boneless Sweet and Sour Pork Ribs, A Small and Beautiful Delicacy recipe

2. Clean the pot with little oil. Put rock sugar on medium and low heat to melt. Please look carefully at the picture. The rock sugar melts (not sugar-colored).

3. Add the ribs and rock sugar and mix well (the color of the rock sugar starts to burn), add black vinegar, light soy sauce, and white wine.

4. Stir fry until you can smell the aroma of vinegar. Pour in boiling water, add 1 star anise, 5 slices of ginger, 2 cloves of garlic, less salt, cover and cook for 50 minutes.

5. Open the lid on high heat to collect the juice. When the juice is collected, keep stirring. When the juice is about to completely evaporate, pour an appropriate amount of vinegar in the pot and continue to stir until the sugar hangs on the ribs. When the time is too long, the sugar produces a bitter taste, and the juice is left in the form shown in Figure 1. It is recommended that you turn off the heat and stir).

Tips:
1. Choose a row of ribs, cut into long strips to look better, and should be evenly fat and thin. Don't buy pure and thin.
2. Don't fry the pork ribs for too long when you stir fry. Frying for too long will cause excessive loss of water in the lean meat, and the lean meat will eat more fire.
3. In the previous recipe for braised pork, most of them were in the step of frying the sugar color, and the rock sugar was fried to produce a bitter taste, so when the rock sugar did not change color, meat should be added.
4. The amount of soy sauce and salt is not too much. This dish is mainly rock sugar and vinegar. Since the sourness of vinegar will be lost as the temperature rises, we have to put vinegar twice, twice! Attention!
5. When the juice is finally collected, it is also extremely easy to paste. For novices, it is preferred that the juice be out of the pot before it is dried, and then take your time to master it.