Sichuan Sweet and Sour Pork Ribs
by Pudding can't cook
Favorite
Difficulty
Easy
Time
1h
Serving
3
Simple and delicious~
1. Boil the chopped pork and ginger in water for 5-10 minutes to remove the bloody and fishy smell on the chopped pork. Then wash the ribs and cut the larger ribs into small pieces
2. Cut the shallots into sections, being careful not to be too short. Prepare the peppercorns and dried chilies for later use. Put the spices such as star anise and bay leaves into the spice bag according to personal preference. Wash the ginger that was used when the blood was removed and set aside
3. Put dried chili and Chinese pepper in cold oil and stir-fry until fragrant
4. Pour in the ribs and stir fry until the surface of the ribs appears yellow. Be careful not to fry
5. Add water until the ribs are just covered. Add appropriate amount of soy sauce, vinegar, and sugar, and be careful not to add too much. At this time, the taste of the soup should be relatively weak. Put the prepared green onion and spice bag into the pot and burn together. Bring to low heat until there is only a small amount of water in the pot, then taste the taste and season again
6. After the water is dry, it can be out of the pot!
Tips:The key to this dish is to buy small chopped ribs that are all crispy bones. This type of ribs has less meat and more bones, and it tastes more refreshing. If you don’t like spicy food, you can leave out dried chili and Chinese pepper. Because lz is a Sichuan girl, I haven't tried the taste of no chili.
