Deep-fried Sweet and Sour Pork Ribs
by Delightful food temptation
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. The right amount of ribs, first cut into ribs, then chop into ribs, bowls and equipment. Add appropriate amount of salt and water, grab it with your hands and marinate for ten minutes. Take another bowl and add thin slices of ginger and green onion knots, then add an appropriate amount of cooking wine and pinch, squeeze out the green onion and ginger juice. Pour the scallion and ginger juice into the ribs bowl, and stick again with your hands.
2. Add more oil to the pot and burn it to a low-temperature oil. Insert the chopsticks into the oil and there will be small bubbles on the side of the chopsticks, indicating that the oil temperature is right. Pour in the ribs, turn to low heat and fry slowly to dry the water in the ribs. While frying, remove the blood foam from the pan. When the water on the ribs is dry and the color turns golden, remove them. Then use a colander to remove the blood foam and impurities in the oil in the pot, and burn it into high-temperature oil. Pour the ribs into the high-temperature oil and fry it for three seconds and then quickly pour out.
3. Heat the pot, add a proper amount of oil and then add two spoons of sugar, stir-fry the sugar on a low fire, when the syrup becomes large, quickly pour the balsamic vinegar (the ratio of sugar to vinegar is 4:3), stir well and then pour Stir fry the ribs. When the sweet and sour sauce is all over the ribs, sprinkle with cooked sesame seeds and chopped green onions, stir-fry evenly, and the pan is ready.
4. Finished picture
