Sweet and Sour Pork Ribs

Name: Sweet and Sour Pork Ribs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 catty Ribs; 1/2 teaspoon Salt (3g); 1 teaspoon Starch (5g); 2 teaspoons Zhenjiang balsamic vinegar (30ml); 5 teaspoons Rock sugar (25g); 2 teaspoons Soy sauce (10ml); 1 teaspoon Cooking wine (15ml); 1 capsule Knorr Pork Bone Soup; a little shallot; a little ginger; 2 teaspoons Oil (30ml)

by Knorr

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

On the dining table at home, home-cooked dishes are always indispensable. Every time there are sweet and sour pork ribs, people can always eat a few more mouthfuls of rice, and their appetite is greatly increased. The sweet and sour soup, thick and bright, wrapped in delicious pork ribs. It's this kind of seemingly ordinary home-cooked dishes that can most impress the taste buds and people's hearts, and you will definitely make them more delicious every time.

Sweet and Sour Pork Ribs

1. All ingredients

2. Wash spare ribs and chop into small pieces. Put the marinade, about 25ml of water to marinate for 10-15 minutes

3. Put the oil in the pan, pour into a small row, stir-fry until it is broken and completely discolored, then remove it for later use

4. After heating the pot, put water in the pot, Knorr pork bone soup tastes thick soup treasure, oil, ginger, vinegar, rock sugar, soy sauce, cooking wine, boil until the thick soup treasure is fully melted, the soup will become more mellow

5. Put in a small row, cover the pot and simmer on high heat for about 15 minutes

6. Open the lid, and continue to heat until the soup is thick and silky texture. Sprinkle with chopped green onion

Tips:
1. Since the soup contains a lot of sugar, when the soup gradually thickens, pay attention to reducing the firepower, and ensure even heating through continuous stir-frying to prevent the pot from being burnt.
2. When braising the pork ribs, put the thick soup treasure into it, fully melt and boil, so that the pork ribs will show a thicker texture after the juice is collected, reflecting the layered broth texture.