Sweet and Sour Pork Ribs

Name: Sweet and Sour Pork Ribs
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 catty Small row; 3 tablespoons Sugar; Some Rice wine; 2 tablespoons Vinegar

by Lord, give me a peach

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

When I was young, I didn't make sweet and sour pork ribs at home. The ribs were boiled in soy sauce, and the ribs soup was stewed with cabbage vermicelli.

Later, I came out and started cooking on my own. I don't know why the girls love sweet and sour pork ribs so much? It is estimated that the girl likes the sweet and sour taste, and looks high-end atmosphere? In contrast, the boiled boiled dish I love is really soiled. . .

Bought a large package of ribs, it's worth making sweet and sour ribs and cut off a small portion. The rest are braised pork ribs, you can go to see another blog-braised pork ribs. Sweet and sour pork ribs are best to use small ribs, cartilage, more meat, a little fat is the most perfect, but it is not easy to buy here, you can only choose from the large ribs.

There are many methods for sweet and sour pork ribs, including pickling-frying-searing; boiling-sipping-frying-searing (old brother Yang does this); pickling-steaming-frying-searing (my way) And fry it with ketchup.

My experience is that raw fried pork ribs are easy to fry old! Not recommended. Don't deep-fried the ribs. Brother Yang's method and mine can be used, it should taste super good. "

Ingredients

1 catty Small Row
3 tablespoons Sugar
Some Rice Wine
2 tablespoons Vinegar

Sweet and Sour Pork Ribs

1. The ribs are soaked to feel bloody, and the water is squeezed out with a napkin, so it is delicious.

2. This is less than a catty of ribs. I added a tablespoon of sugar, a tablespoon of vinegar, a tablespoon of light soy sauce, half a spoon of soy sauce, a little cooking wine, a little salt, and two slices of ginger. Marinated for at least 2 hours, I spent the night in the refrigerator. When marinating, it is best to put the mouth tightly in a sturdy storage bag. Turn the bag over at intervals, knead it, and marinate it more thoroughly, better than a bowl.

3. This is the marinated ribs

4. Steam on the pot for half to an hour, depending on the number and size of the ribs. I steamed it for about 50 minutes. When steaming, it should be spread out on the plate. This is how it is steamed.

5. Then it is fried in the pot. Because it has been steamed, there is no problem of deep-fried. It is good to make the surface crispy on a high fire. Put a paper towel inside the dish to absorb oil. If it feels too oily, rinse the ribs with boiling water.

6. It looks good, don’t blow it too dry

7. Put the ribs in the soup pot, add a little soup or boiling water, add sugar to my spare ribs, about 2 tablespoons of sugar, and more. The sugar is not only the taste, but also the color is beautiful when burned, the soup is thick, and it adheres to the meat better. A little salt. A little rice wine, now there is no need to add vinegar, it is volatile if added. Bring to a boil over medium heat, wait until the soup thickens, turn to high heat, add a tablespoon of vinegar, stir fry a few times to collect the juice and it will come out of the pot.

8. Sprinkle a little sesame seeds. The delicious drip ribs are on the table. The authentic sweet and sour pork ribs should be maroon red, with a rich sweet and sour sauce. Dry, oily, or thickly hooked on top of the juice, you can't see the texture of the meat, and the meat inside is white and tasteless and not delicious.