Sweet and Sour Pork Ribs

Name: Sweet and Sour Pork Ribs
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pieces Ribs; 1 small piece crystal sugar; 1 tablespoon Soy sauce; 2 tablespoons Sugar; 1 tablespoon Vinegar; 3 slices Sliced ginger; 1 piece star anise; 1 piece Cinnamon; 1 Bay leaf; Some Oil salt

by Scarlett

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

I have also tried numerous versions of sweet and sour pork ribs: boiled sugar-colored, memorable recipe, oiled, and boiled. . . I feel that as long as it is done well, there is little difference in taste. The key is to adjust the taste to your favorite. Today’s sweet and sour pork ribs are not fried in sugar or oil, which is very trouble-free and cost-free. Just stir-fry the ribs with a little oil, add rock sugar and stir fry together when the ribs are dry and fragrant, and then add a little soy sauce for color, so that the color and taste are particularly punctual. The ratio of vinegar is arbitrary according to taste, generally white sugar: vinegar is 2:1, because rock sugar has been added first. Let's follow me to learn how to do it.

Sweet and Sour Pork Ribs

1. Prepare raw materials;

2. Put a little oil in the pot, put the ribs in it and stir fry;

3. Stir-fry the water in the ribs, then add rock sugar and aniseed to stir fry; the surface is slightly burnt;

4. Stir fry a few times and then add appropriate amount of cooking wine and sauce to fry and stir fry;

5. Stir-fry until the ribs are colored, add some water, cover and simmer for 15 minutes;

6. Pour the cooked ribs into the pot, heat up the sauce, add the salt first;

7. Then add the right amount of sugar;

8. Then pour in the right amount of vinegar, collect the juice and put it into a bowl.

9. Serve it.

Tips:
1. Soak the ribs in water for two hours in advance, and change the water halfway; 2. When frying the ribs, dry the ribs first, then add rock sugar, aniseed, etc. to stir fry; 3. Add soy sauce and stir fry for color Afterwards, add water and simmer until the ribs are nine mature; 3. Pour into a large pot, collect the juice over high heat, add sugar, vinegar and salt and stir fry to let it taste.