【suzhou】sweet and Sour Short Ribs

Name: 【suzhou】sweet and Sour Short Ribs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g pork ribs; 3 slices Sliced ginger; 2 teaspoons Cooking Wine; 1/2 teaspoon salt; 3 teaspoons Vinegar; 3 teaspoons Sugar; 2/3 teaspoon Soy sauce

by Seven nine stars

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Sweet and sour pork ribs is a very traditional special dish, which is found in the four major cuisines of Shanghai, Zhejiang, Sichuan and Huaiyang! But don’t forget, sweet and sour pork ribs are also a common delicacy on the table for old Suzhou people who love sweet dishes!
The Shanghai-style sweet and sour short ribs will add tomato sauce. Zhejiang cuisine still adheres to the usual style, with exquisite methods, rich materials, and delicious flavors. The Sichuan-style short ribs have a heavier taste. They are deep-fried and have some ingredients, like peppers. Huaiyang sweet and sour short ribs combine the characteristics of Shanghai, Zhejiang and Sichuan. In short, the most important ingredients are sugar and vinegar. Its sweet and sour taste has attracted countless friends of all sizes.
Today, as an old Suzhou, I will make a lazy version of sweet and sour short ribs. There are no too many seasonings, and no too many steps, but its taste can definitely be on the table for New Year's Eve dinner! "

Ingredients

300g Pork Ribs
3 slices Sliced Ginger
2 teaspoons Cooking Wine
1/2 teaspoon Salt
3 teaspoons Vinegar
3 teaspoons Sugar
2/3 teaspoon Soy Sauce

【suzhou】sweet and Sour Short Ribs

1. First, wash the pork ribs, put them in a pot of cold water and boil, blanch them, remove and wash.

【suzhou】sweet and Sour Short Ribs recipe

2. Put the blanched piglet into a boiling pot, add an appropriate amount of water, add ginger slices, pour in the cooking wine, boil on high heat and turn to low heat for 40 minutes.

3. Remove the cooked short ribs. Add some salt to the rest of the soup, which is very nutritious.

4. Pour a little bit of oil into the wok, add white sugar, and simmer until the sugar melts.

5. Then put in the pork ribs and stir fry, so that the small ribs are evenly coated with the liquid sugar.

6. Then add the dark soy sauce and stir fry until the ribs are colored.

7. Pour in vinegar and stir well.

8. Pour in 2 tablespoons of small soup, bring to a boil on high heat and turn to low heat.

9. Boil until the soup is about to dry out, add some salt to taste, and close the sauce over high heat.

Tips:
Please note! Don't cook the short ribs too badly, they will fall apart when you continue to fry them.
In addition, adding a little oil to fry the sugar can make the small ribs better color, and retain the water in the small ribs, so that the meat is fresh and tender without drying out and hard.
The soup for the sweet and sour short ribs must be boiled so that it has a thick texture, like a syrup hanging in it~