Self-fried Sugar-colored Sweet and Sour Pork Ribs
1.
Boil the ribs to remove blood foam.
2.
After the ribs are blanched, drain the water.
3.
Heat the pan with cold oil, add about 40g white sugar, and stir fry.
4.
Stir continuously over low heat until the color of the sugar changes to dark brown.
5.
Continue to stir-fry on low heat until all the syrup forms fine bubbles.
6.
See that the syrup has all small bubbles, then quickly pour the blanched ribs. The action should be quick, soak them together and operate immediately, otherwise the time of boiling the sugar will be slightly prolonged, the sugar will easily become bitter, and the heat is very important.
7.
Stir fry until the ribs are evenly dyed with sugar. Resolutely do not add dark soy sauce or soy sauce. Those seasonings are all artificial colors ~ caramel color pigments; instead of natural caramel color fried with white sugar.
8.
Then add a few slices of ginger, appropriate amount of salt, appropriate amount of cooking wine, some Zhenjiang balsamic vinegar, some white sugar, the ratio of vinegar to sugar ~ 3:4. Simmer on low heat for 30 minutes.
9.
Collect the juice over high heat, then add a small amount of balsamic vinegar and a small amount of rock sugar. Simmer for 30 minutes, the balsamic vinegar is volatile, add a small amount of balsamic vinegar to improve the sweet and sour taste; rock sugar can brighten the ribs.
10.
When served on a plate, the ribs are tender and can be separated from the bone, with a rich sweet and sour flavor, suitable for children and the elderly.
Tips:
When frying the sugar color, you must continue to stir fry on low heat. Pay attention to the heat. Once the sugar is fried until all small bubbles are formed, it means that the frying has been successful. Quickly add the blanched ribs and color.
