Shanghai Sweet and Sour Short Ribs

Name: Shanghai Sweet and Sour Short Ribs
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g pork ribs; 10ml Cooking Wine; 5ml Soy sauce; 15ml Zhenjiang Balsamic Vinegar; 1 piece Egg white; 50g Palm sugar; 1 tsp salt; Some starch; Some oil

by Fatty Mushroom

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Mushroom version of Shanghai cuisine is here again, sweet and sour short ribs, a must-have cold dish on Shanghainese’s New Year dishes, sweet and sour, and delicious. Shanghai people will go to the restaurant, and they will definitely order a sweet and sour short rib. How can there be less sweetness during the prosperous Spring Festival? The natural sweet and sour short ribs must also appear during the Spring Festival. Everyone loves them and everyone likes them. It is the most popular dish in the Spring Festival. This version of the sweet and sour short rib is adapted by me. After many trials, the results are quite good. In most of the tutorials, the ribs are cooked in water and then cooked with the seasoning. The small ribs of shiitake mushrooms are fried and then syruped. How can it be considered a successful sweet and sour short rib? ? I think there are two important keys. One is to look good. It must be shiny and shiny to be more attractive. The second is the taste. The characteristic of this dish is its sweetness and sourness. Don't skimp on sugar and vinegar.

Ingredients

300g Pork Ribs
10ml Cooking Wine
5ml Soy Sauce
15ml Zhenjiang Balsamic Vinegar
1 piece Egg White
50g Palm Sugar
1 tsp Salt
Some Starch
Some Oil

Shanghai Sweet and Sour Short Ribs

1. Cut the pork ribs into 3 cm long pieces (to make sweet and sour small ribs, the small ribs must be beautiful. Select the long ribs and cut them into even small pieces. Keep the irregular ones. Use it for other purposes, quack. After the beautiful small ribs are fried, the bones will be slightly exposed on both ends, which is the most perfect)

Shanghai Sweet and Sour Short Ribs recipe

2. Add salt and cooking wine and mix well. After marinating for half an hour, add egg whites, add starch, a little water, and mix well, so that the small ribs are covered with a thin layer of slurry (the slurry should be thin, not too thick, or it will be fried. Flour is a tragedy, a thin layer on the ribs is perfect)

3. Pour enough oil in the pot, and pour more, it doesn’t consume much, it’s better to have the ribs (more oil, the fried effect will be good, and it will not stick)

4. Heat the oil in the fryer to 70% hot, add the pork ribs, fry until it is close to golden brown, remove and drain and set aside (fried until it is close to golden brown, I like to eat the older ones, you can deep-fry them , It depends on personal preference)

5. Put the oil in the pot, put 1 tablespoon of water in the pot, add the crushed palm sugar, about 50g, this depends on the taste preference (the palm sugar was brought back from my trip to Cambodia, the sugar content is relatively low, no If you can use rock sugar or white granulated sugar instead, it is about 30g-40g)

6. Slowly heat on a small fire to melt the sugar into syrup, and slowly simmer until the syrup turns into a light coffee-colored liquid. It is best to boil the syrup with rock sugar. The white sugar is less effective. After it has melted into a liquid state, slowly heat it on a small fire and remove Excess water (if you put too much water in order to dissolve the rock sugar)

7. Put in the fried ribs, heat on medium heat, and stir fry to make the caramel sauce evenly coat the ribs

8. Add a little light soy sauce and stir fry a few times

9. Add the balsamic vinegar and stir-fry evenly, the vinegar will dissipate after too long

10. Sprinkle with white sesame seeds and serve on the plate

Tips:
If you want a strong vinegar flavor, there is a way to try it. First a spoonful of vinegar, stir well. At this time, the vinegar smell will easily dissipate, and then put a spoonful of vinegar before it is out of the pot and stir-fry for a few times.