Sweet and Sour Pork Ribs

Name: Sweet and Sour Pork Ribs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g pork ribs; 3g salt; 1 tbsp Cooking Wine; 4 tbsp Vinegar; 1 tbsp Soy sauce; 1 tbsp Sugar; Some crystal sugar; Some shallot; Some ginger

by Little Ai Chef

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Sweet and sour pork ribs are crispy and sweet in taste. Sweet and sour pork ribs are a classic home-cooked dish. It is a representative traditional dish in sweet and sour dishes. It uses fresh pork ribs as the ingredients. The meat is fresh and tender. The color is red, bright and oily, sweet and sour pork ribs, mainly with sour and sweet taste, not oily or greasy, rich and delicate taste, without any kind of abruptness of the seasoning. The color is syrupy, neither thick nor light. "

Ingredients

500g Pork Ribs
3g Salt
1 tbsp Cooking Wine
4 tbsp Vinegar
1 tbsp Soy Sauce
1 tbsp Sugar
Some Crystal Sugar
Some Shallot
Some Ginger

Sweet and Sour Pork Ribs

1. Prepare materials.

2. Chop the pork ribs into small pieces, put the ribs, ginger, green onions, and cooking wine in an appropriate amount of cold water to heat, and pass the water to remove blood foam. Stew until 7 mature.

3. Remove the stewed ribs to drain and set aside.

4. Then place the ribs in a pan and fry on low heat until golden on both sides.

5. Put a little oil in a separate pot to heat up, put a tablespoon of sugar, and fry the sugar color.

6. Pour the ribs and stir fry for color.

7. Add the boiled ribs to the soup, add green onion and ginger, add 1 tablespoon of light soy sauce and 1 tablespoon of dark soy sauce.

8. Bring to a low heat and add 4 tablespoons of balsamic vinegar.

9. Put a little rock sugar before collecting the juice, wait until the soup is thickened, and sprinkle with sesame seeds.

Tips:
1. When frying the sugar, be careful not to take too long, otherwise it will become the ribs.
2. The ribs of this dish are fried in a frying pan in the restaurant. I used a frying pan to cook the ribs at home to avoid excessive oiliness.
3. When collecting the juice, be sure to stir fry to avoid sticking the pot.