Sweet and Sour Pork Ribs
1.
Heat the peanut oil in the pot, add the ribs, slowly and evenly fry the ribs over a low heat, then remove the ribs and drain the oil.
2.
Leave the bottom oil in the pot, pour in the white sugar, sauté slowly on low heat, and fry until the white sugar is completely melted by the heat and turns dark brown.
3.
Put the sliced ginger, spring onion and spare ribs into the pot and stir-fry evenly, then add the dark soy sauce, rice wine, and salt.
4.
Add enough water until the ribs are completely submerged, then turn to a low heat and cover and simmer for 40-50 minutes.
5.
Open the lid, turn to high heat to collect the juice, add balsamic vinegar when the soup is reduced, and stir fry quickly.
6.
Sprinkle with white sesame seeds, turn off the heat and serve.
Tips:
Step 2 When frying the sugar color, be sure to control the heat and avoid excessive heat. Once the white sugar starts to change color, it will change rapidly. You need to keep stirring to control the time point, and put in the ribs and other condiments in time to avoid the sugar burnt.
Step 4 The time for simmering the ribs can be flexibly controlled according to personal preference. The longer the time, the more delicious, and the shorter the time, the more tough the ribs.
Step 5 Don't wait until the juice is completely collected before adding balsamic vinegar, which will affect the taste of the final product.
