Sweet and Sour Pork Ribs

Name: Sweet and Sour Pork Ribs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g pork ribs; 2g salt; 2 tablespoons Soy sauce; 1 tablespoon Cooking Wine; 3 tablespoons Rice vinegar; 4 tablespoons Sugar; 1 small piece ginger; 3 cloves garlic

by Shredded Potato Burrito

4.6 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

This is the biggest all-you-can-eat dish among family banquets.

Moderately sweet and sour, not greasy and not greasy, rich and delicate in taste, without any kind of abrupt flavor.

[Sweet and sour pork ribs] is definitely one of the most popular dishes.

There are many ways to make sweet and sour pork ribs, and each family in each region has different methods. I like to use this simple method. The method is simple and the taste is not simple. The sweet and sour pork ribs are gone.

Traditional sweet and sour pork ribs generally have the steps of deep-frying. The short ribs are deep-fried after cooking. However, if a novice cooks and does not grasp the degree of deep-frying, it is easy to mess up this dish. I made it today. The method does not need to be fried, and the golden ratio of seasoning is mastered to ensure that even novices with zero cooking experience can make delicious sweet and sour pork ribs.

Ingredients

500g Pork Ribs
2g Salt
2 tablespoons Soy Sauce
1 tablespoon Cooking Wine
3 tablespoons Rice Vinegar
4 tablespoons Sugar
1 small piece Ginger
3 cloves Garlic

Sweet and Sour Pork Ribs

1. Cut the ribs into 40mm long sections

2. Garlic and ginger slices

3. Boil the water in the wok to about 80 degrees of warm water, add the ribs to blanch water, do not wait for the water to boil, remove the ribs when the surface of the soup foams, wash off the foam and control dry water for later use.

4. Pour a small amount of oil in the pot, heat up, sauté the ginger slices

5. Add ribs and stir fry

6. Stir-fry until there is no water on the surface of the ribs and the color is slightly browned

7. Add water, the water is over the ribs

8. Then add cooking wine, soy sauce, rice vinegar and white sugar. The ratio of these four seasonings is 1:2:3:4. If you like the darker color of the ribs, you can put a spoonful of soy sauce and half a spoonful of soy sauce and half a spoonful of dark soy sauce. Two tablespoons of regular soy sauce. Reduce heat and simmer for 30 minutes.

9. After 30 minutes, add a small amount of salt and turn on high heat to collect the juice. When the juice is thick and bright, sprinkle in sesame seeds and garlic slices

10. Stir-fry it and you can get out of the pot.

Tips:
For this dish, please use pure pork short ribs, preferably with crispy bones. This part of the meat is soft and tender and is most suitable for sweet and sour ribs.

When blanching the ribs, do not take too long, as the meat will be less flavored after a long time. You can remove the ribs when you see bubbles on the surface of the soup.

When sprinkling the cooking wine, pour it along the side of the pot so that the aroma of the wine is more evenly distributed.

The spoon I use is about 15ml. The sweet and sour taste can be adjusted according to personal preference.