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.
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.