Sauce-flavored Sweet and Sour Short Ribs

Name: Sauce-flavored Sweet and Sour Short Ribs
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 500g pork ribs; 3 pieces ginger; 5 slices Nine-made tangerine peel; 3 Nine-system Huamei; A roll Hawthorn tablets; Some Cooking Wine; Some oil; Some Zhenjiang Balsamic Vinegar; 2 spoons Lee Kum Kee Spare Ribs Sauce; 1 spoon Lee Kum Kee Barbecued Pork Sauce; Some Lee Kum Kee Soy Sauce; Some water; Some crystal sugar; Some granulated sugar

by Realize your dream 1614

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

This dish is my own original creation, share it with everyone!
The sauce is rich, sweet and sour, with the fragrance of tangerine peel and plum, eliminating the original greasy feeling!
The general sweet and sour short ribs have to be watered and oiled. The small ribs I made do not use water or oil. The meat is fragrant and delicious. It is a good dish for dinner and wine!

Sauce-flavored Sweet and Sour Short Ribs

1. All the materials are prepared properly, the small row is soaked in water for three hours in advance, and the water is changed twice to soak the blood out.

Sauce-flavored Sweet and Sour Short Ribs recipe

2. Add the oil, put the ginger slices, stir fry in a small row until it smokes, put the cooking wine to remove the smell, add balsamic vinegar, add rock sugar, stir fry the sugar color, add light soy sauce and dark soy sauce and continue stir fry until the oil in the meat is forced out. add water

3. Add water, the ribs are better, add nine-made dried plum, nine-made dried tangerine peel, add hawthorn slices, add balsamic vinegar to boil over high heat, simmer on low heat, about an hour

4. After an hour, the meat became soft and soft, and the fire began to collect the juice. Put balsamic vinegar first, and taste the taste, which one is missing, personal preference, add balsamic vinegar, chicken essence, and some white sugar before starting the pot.

5. Start the pot and serve, add some white sesame seeds to decorate, the color and fragrance are delicious!

Tips:
1. After buying the small row, soak the bleeding water first, and try to take a little longer, because this time the small row cannot be overwatered, in order to have a better meat texture;
2. Be sure to put rock sugar, Zhenjiang balsamic vinegar, and put the balsamic vinegar several times, the amount should be controlled, and the order is up;
3. Control the amount of two sauces for light soy sauce and dark soy sauce without adding salt.