Name: Quick Sweet and Sour Pork Ribs without A Drop of Oil
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Ribs; 50g Green onions; 50g ginger; 5g Tangerine peel; 2 pcs Aniseed; 10g Rice wine; 20g Soy sauce; 30g Yellow rock candy; 40g Vinegar; 150g Pork Ribs Soup

Quick Sweet and Sour Pork Ribs without A Drop of Oil

1. Cut the ribs into small sections, put them in a basin and soak in clean water for 2 hours to remove the bleeding water and control it to dry;

Quick Sweet and Sour Pork Ribs without A Drop of Oil recipe

2. Put 500ml of water in the pot, add the washed ribs, cut the green onion into sections, slice the ginger into it, add tangerine peel and aniseed at the same time, pour a little cooking wine;

3. Cover the high heat until the steam is released, adjust to medium heat and cook for 15 minutes, remove the steam to remove the ribs, strain out the scallion and ginger ribs soup for use

4. Mix all the ingredients in the sweet and sour sauce except vinegar and pour them into the pot;

5. Bring the sauce to a boil and melt the rock sugar on high heat, then add the ribs;

6. Stir-fry on high heat until the sauce is thick, add vinegar and continue to fry for a few more times.

Tips:
Tips:
This simple version of the sweet and sour pork ribs does not need to be fried or complicated, but the taste is good. The most important thing is the ratio of the sauce. Personally, I feel that the ratio of ribs to light soy sauce is the benchmark. Then the rice wine: Light soy sauce: rock sugar: vinegar=1:2:3:4 to mix, basically it is fine;
The reason why we added more sauce and ribs to stir-fry for a while is that the ribs are basically free of salt in the early stage. Putting the ribs in advance can make the juice not only stick to the surface, but also some infiltrate into the meat. Delicious
Needless to say, the reason why the vinegar is put in the end is needless to say. The vinegar is easy to volatilize when cooking for a long time. According to my method, the ribs and the sauce should have a simmering time of about 5 minutes. If the vinegar is added first, the vinegar will be basically thick when the soup is thick. It is almost volatilized, so that only the sweetness is left, and the sweet and sour pork ribs cannot be made.