Sweet and Sour Pork Ribs
1.
Prepare all materials.
2.
Cut green and red peppers and tomatoes into slices. Cut (beat) ginger, garlic and rock sugar into pieces.
3.
Pork ribs in a pot under cold water, boil the water to remove blood.
4.
After the water is boiled, remove the froth and remove the ribs, set aside for later use.
5.
Put the rock sugar into the pot with cold oil. The amount of rock sugar is less than the oil or the ratio of the rock sugar to the oil is 1:1.
6.
Stir-fry with a spatula over medium heat (similar to the cooking method, stir-fry with rock sugar while melting).
7.
When the color is close to reddish brown, bubbles will pop out, and it will pass after frying, and it will become like after it has passed.
8.
Turn off the heat, pour in the ribs, stir fry quickly, so that the sugar color is evenly coated on the ribs (this step is to turn off the heat to prevent the sugar color from burning in the final stage, and the oil temperature is already high, so as to minimize the splashing of oil stars).
9.
Turn on the heat, add ginger and garlic, and stir-fry the ribs until golden, and the sugar color is complete.
10.
Pour in hot water, don't use too much water, just pass the ribs.
11.
Cover the pot, turn the heat to a low heat and simmer slowly.
12.
Keep simmering until the water is almost dry, add appropriate amount of salt, vinegar, and sugar, stir-fry, add green and red peppers and tomatoes, stir-fry for a while, pour in water starch to thicken, stir-fry quickly, and turn off the heat if it feels viscous.
13.
Sprinkle some white sesame seeds (not necessary), serve them on a plate, and start eating.
14.
Appreciation of the finished picture.
15.
Appreciation of the finished picture.
Tips:
1. The ratio of sugar to oil is preferably 1:1.
2. The color of the sugar fried with rock sugar is extraordinarily bright and the gloss is the best.
3. Fry with low heat, especially in the final stage. If the heat is too high, it will burn easily. Turn off the heat when the color is close to brown-red, otherwise it will pass and it will become bitter.
4. Sugar color and thickening are good partners. When the juice is collected, thickening can further lock the sugar on the surface and improve the beauty of sugar color.
5. The amount of sugar and vinegar can be adjusted according to taste.
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