Name: Gao Sheng Pork Ribs
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g pork ribs; Some ginger; Some garlic; Some Chives flowers; 1 tablespoon Cooking Wine; 2 tablespoons Soy sauce; 3 tablespoons Sugar; 4 tablespoons Balsamic vinegar; 5 tablespoons Plain Water; Some Water starch; Some Cooking oil

Gao Sheng Pork Ribs

by Celery

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

This is definitely a housekeeping dish that must be included in the "private house"! It is too classic, too delicious, and too simple!
The sweet and sour sweet and sour pork ribs are named "Gaosheng" because of the five main seasonings in the ratio of 1:2:3:4:5. The five seasonings are: cooking wine, soy sauce, sugar, and vinegar. And water; you can also adjust it according to your own taste. If you like a sweet taste, you can use 3 vinegar and 4 sugar, and if you like a sour taste, you can use 3 sugar and 4 vinegar. It is easy to remember and easy to operate.
However, is there no better way to make ribs smooth and tender except for oil?
My private house practice——
1. Soak the ribs in advance to decontaminate, and change the water several times in the middle;
2. Marinate the ribs with ginger juice and garlic juice to make the ribs more tender and smooth;
3. But oily and not blanched, the ribs are directly fried in the pot, which can lock the moisture of the ribs at high temperature, and can also fry a lot of fat, making the ribs fat but not greasy, crisp and not fired. "

Gao Sheng Pork Ribs

1. Soak the ribs in clean water for more than 4 hours in advance, changing the water several times in between;

2. Use kitchen paper to fully absorb the water for the soaked ribs;

3. Grind ginger and garlic into juice;

4. Add garlic juice and ginger juice to the ribs;

5. Grab well and marinate for 20 to 30 minutes;

6. Heat the pan with cold oil, and when the oil temperature is 6 or 70% hot, add the ribs and stir-fry continuously over medium and low heat until the surface of the ribs is golden and charred;

7. Add cooking wine and stir-fry evenly;

8. Add soy sauce and stir fry evenly; (If you want a darker color, you can add a little dark soy sauce)

9. Add sugar;

10. Add balsamic vinegar and stir fry evenly;

11. Finally add boiling water, stir-fry evenly, turn to high heat and bring to a boil;

12. Turn to low heat, cover the pot, and simmer slowly until the ribs are crispy and the soup thick;

13. Turn to low heat, cover the pot, simmer until the ribs are crispy, and thicken the starch with an appropriate amount of water (you can also not thicken the thickening, and the juice is thickened on high heat).

14. Serve on a plate and sprinkle some chopped green onion to garnish to enhance the flavor.

Tips:
1. The "Gaosheng" sauce of 1 spoon of cooking wine, 2 spoons of soy sauce, 3 spoons of sugar, 4 spoons of vinegar, and 5 spoons of water is just a basic seasoning method. On the basis of copying, you should find out the taste that suits your home. "Private House". For example, if you don't think it is sweet, you can put less sugar; if you don't think it is salty enough, you can add light soy sauce or add a little salt... Any adjustment, as long as it is appropriate, is reasonable.

2. Gao Sheng Wei Ju has a wide range of uses and is suitable for all kinds of sweet and sour dishes. You can draw inferences from one another, keep experimenting, and find your own private kitchen!