Cinnamon Sweet and Sour Short Ribs

Name: Cinnamon Sweet and Sour Short Ribs
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g pork ribs; 8ml Cooking Wine; 5ml Soy sauce; 5ml Zhenjiang Balsamic Vinegar; 1 piece Egg white; 10g crystal sugar; 2 tablespoons Sugar Osmanthus; 2g salt; Some starch; Some Dried osmanthus

by Fatty Mushroom

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

As a classic cold dish in the local cuisine, the traditional method of sweet and sour short ribs is to boil in water before serving. This Spring Festival I recommend a new method: use deep-frying method to fry the short ribs to make them crispy, the combination of osmanthus sauce and rock sugar replace the traditional version of white sugar, and then sprinkle a little dried osmanthus garnish before serving, the fragrance of osmanthus and sweet-scented osmanthus The golden color and fragrant taste fill the air with deep warmth and enjoy life.

Cinnamon Sweet and Sour Short Ribs

1. Chop pork ribs into 3 cm long pieces

Cinnamon Sweet and Sour Short Ribs recipe

2. Add salt and rice wine, mix well, marinate for half an hour, add egg white, add 2 teaspoons of starch, stir well and set aside

3. Pour enough oil in the pan, pour more, it doesn’t actually consume much, it’s best to have the ribs, heat the oil in the fryer to 70% hot, add the pork ribs, and fry until golden brown. I like it. Eat the older ones, so the deep-fried ones are more thorough, remove them and drain them for later use

4. Put the oil in the pot, put 1 tablespoon of water (15ml) in the pot, add a small piece of rock sugar, the size is shown in the figure, the size is about the same, and the heat is slowly heated

5. After the rock sugar has melted, add an appropriate amount of sweet-scented osmanthus and stir-fry to form a syrup

6. Put in the fried ribs, heat over medium heat, and stir fry to make the sugar sauce evenly coat the ribs

7. Sprinkle 5ml light soy sauce on it, stir fry quickly, color the ribs, add balsamic vinegar, and stir evenly. If it takes too long, the vinegar smell will disappear

8. Finally, sprinkle with dried osmanthus and serve on the plate

Tips:
Making syrup is the key, it is an important step for the dish to be shiny. Slowly dissolve the sugar cubes on a low fire, and then collect the water, and the sugar leaves will turn into a light brown color. Don’t be impatient, it will be bitter.