Sweet and Sour Pork Ribs

Name: Sweet and Sour Pork Ribs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Small ribs; 1 tablespoon (marinated) Soy sauce; 2 tablespoons (marinated) Cooking Wine; 1 tablespoon Balsamic vinegar; 2 tablespoons Sugar; Some sesame; Some ginger

by Line line 3896

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Sweet and sour pork ribs are a representative traditional dish that is popular among the people in sweet and sour flavors. It uses fresh pork chops as the ingredients. The meat is fresh and tender, and the color is red and shiny.

"Sweet and sour" is a flavor that all major Chinese cuisines have. It originated in Wuxi, Jiangsu, and is now widely circulated in Jiangsu, Zhejiang, and Sichuan dishes, and is often used in stewed dishes. Sweet and sour pork ribs is a traditional dish that is a representative of sweet and sour dishes. It uses fresh pork ribs as the ingredients. The meat is fresh and tender, the color is red and shiny, and the taste is crispy, sour and sweet. It is quite popular among the diners in the south of the Yangtze River. welcome.
1. How to be crispy on the outside and tender on the inside-cook for 30 minutes, so that it will be crispy on the outside and tender on the inside after deep frying until the outside is brown. If you use raw spare ribs to fry them directly, they tend to grow old.
2. Why pickle, because the hot oil in the hot pan quickly seals the surface of the meat, it is not easy to absorb it when making sweet and sour sauce, and there is a meaty smell in the ribs.
3. How to fry the ribs? ——The fire is violent, and it has been cooked for 30 minutes anyway, and it is premature, so just make sure the outside is crispy.

4. You can put a little vinegar in the pot when cooking, so as to prevent the meat from getting too old. "

Ingredients

500g Small Ribs
1 tablespoon (marinated) Soy Sauce
2 tablespoons (marinated) Cooking Wine
1 tablespoon Balsamic Vinegar
2 tablespoons Sugar
Some Sesame
Some Ginger

Sweet and Sour Pork Ribs

1. 500g small ribs

2. Add 1 tablespoon of cooking wine and 2 slices of ginger to a pot under cold water, cook until foam appears when the pot opens, remove.

3. Wash the wok, add 1000g of water to the boil, and rinse the pork ribs under the hot water pipe.

4. Pour into a wok with hot water, add 1 tablespoon of cooking wine and 2 slices of ginger to boil over high heat. After 20 minutes of medium-low heat, separate the ribs and the soup.

5. Add 1 tablespoon of soy sauce (10g), 1 tablespoon of light soy sauce (15g), 2 tablespoons of cooking wine, and 2 tablespoons of balsamic vinegar (30g) to the cooked ribs. (Note that Hengshun balsamic vinegar is not so sour. Do not add aged vinegar. Old vinegar is too sour. If you have to add it, it will be halved.

6. Marinate for about 15 to 20 minutes. Stir from time to time, turning upside down. Try to make every rib into the flavor (I sometimes do this the first night, then put it in the refrigerator, and make it at noon the next day).

7. Take the marinated ribs out to control the marinade, don’t pour out the marinade!

8. The wok is heated and the pan is heated with cold oil. Add a little more oil (about 30g), which is about twice as much as usual for cooking (I have saved it a lot, and the traditional method is frying).

9. Put the water-controlled ribs in a wok and stir fry. About 3 minutes, the edges of the ribs will appear browned. Then add the water for marinating the ribs and 2 tablespoons of sugar.

10. When adding the pork ribs for the second time, separate a large bowl of soup, and the amount of water should be so that the ribs have been immersed. Bring to a high heat and change to medium and low heat, and cook for about 10 minutes.

11. Turn on high heat to collect the juice, add a tablespoon of balsamic vinegar, and stir fry a few times. Sprinkle some cooked sesame seeds and stir fry evenly.