Sweet and Sour Pork Ribs

Name: Sweet and Sour Pork Ribs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g pork ribs; 30g Cooking Wine; 40g Sugar; 4g salt; 30g Vinegar; 30g Braised Soy Sauce; Some Shimizu

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The sweet and sour pork ribs I made are pretty fast. After the ribs are cooked, part of the ribs is taken out to make sweet and sour, and part of it is left in the soup as a clear soup or for cooking noodles. It can be said that one ingredient is two food.
I haven't weighed the ratio of sweet and sour, but just made it according to my son's preference. Children like sweeter ones, so I put a little more sugar; salt must be put, because the salt can bring out the sweetness. In addition, the vinegar should not be too much, too much will be sour, and it will also steal the taste of sugar. You don't need to put the oil, because you don't need a pot, the sweet and sour pork ribs are very refreshing. "

Ingredients

1000g Pork Ribs
30g Cooking Wine
40g Sugar
4g Salt
30g Vinegar
30g Braised Soy Sauce
Some Shimizu

Sweet and Sour Pork Ribs

1. Ribs cleaned

2. Put water and cooking wine into the pressure cooker and cook until 9 is mature

3. Part of the ribs are taken out, and part is left in the pot to cook the soup

4. Sugar into the bowl

5. Put vinegar, braised soy sauce, salt, and water into a bowl and mix well

6. Pour the sugar and vinegar sauce into the pot and bring to a boil over medium heat

7. Pour the ribs into the sauce, continue to cook on medium heat, wait for the soup to thicken, add to the meat, and out of the pot

8. Serve

Tips:
1. Cook more ribs at a time, you can make braised, sweet and sour dishes, but also leave a part for soup and noodles;
2. The ribs can also be blanched to make the soup clearer;
3. Adjust the ratio of sweet and sour according to your own taste. If you are not sure, you can pour the sweet and sour ingredients into the pot, wait to boil and taste, and then adjust;
4. The soup should have a medium-to-low heat, and it will taste delicious when it is slowly absorbed by the meat.