Name: Sweet and Sour Pork Ribs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Ribs; 1 tablespoon Orchid peanut oil; A few pieces ginger; Some chopped green onion; a little pepper; 3 tablespoons Soy sauce; 2 tablespoons Braised Soy Sauce; 40g crystal sugar; Some salt; 2 tablets Bay leaf; 2 tablespoons Fragrant Rice Vinegar

Sweet and Sour Pork Ribs

by Water pity

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Sweet and sour pork ribs are a representative traditional dish that is popular among the people in sweet and sour flavor. It uses fresh pork ribs as the main ingredient, the meat is fresh and tender, and the color of the finished dish is red and shiny. "Sweet and sour" is a flavor that all major Chinese cuisines have. The sweet and sour pork ribs originated in Zhejiang and is a typical Zhejiang dish. The authentic sweet and sour pork ribs are very particular about the methods and ingredients. Generally, ribs and ribs are used for ribs. The pork ribs need to be removed from the blood, drained and marinated, then coated with flour and deep-fried until the surface is golden and crispy. Take out the spare ribs. After the sugar color is obtained, the ribs are put into the pot and stir-fried. Finally, they are topped with rice vinegar to make them sweet and sour. Today, I will introduce you a relatively simple home-cooked recipe, without frying, the taste is just as good.

Sweet and Sour Pork Ribs

1. Chop small pieces of ribs and wash them with cold water.

2. Boil a pot of water and prepare some chopped green onion and sliced ginger.

3. When the water is completely boiling, cook the lower ribs until the soup boils again.

4. Remove the ribs, wash off the scum with cold water, dry the water and set aside.

5. From the pot, add a little peanut oil.

6. Add pepper and ginger slices and saute.

7. Pour in the prepared ribs.

8. Drizzle with light soy sauce and stir-fry gently for a few minutes.

9. Add the right amount of water to the ribs. Do not add too much water. Just submerge the ribs. Add 2 pieces of bay leaves and cook until the soup boils.

10. Then cover the pot, turn to low heat and simmer for 20-25 minutes.

11. Cook until the ribs are soft and rotten, open the lid, add rock sugar, rice vinegar, braised soy sauce, and salt and stir gently.

12. Turn to high heat and collect the sauce until the soup in the ribs is completely fried until thick, and a sweet and sour ribs with full flavor is ready.

Tips:
1. Rice vinegar must be used here. The taste of old vinegar is too strong and affects the taste!
2. The blanching of the ribs is a very important step. The main purpose of this is to effectively remove the fishy smell in the ribs.