Sweet and Sour Pork Ribs

Sweet and Sour Pork Ribs

1. Wash the ribs,

2. Pour cold water into the pot, boil the ribs, remove and drain for later use.

3. Pour the right amount of oil and rock sugar into the pot①

4. Heat on medium heat until it turns into caramel color, then turn to low heat. Don't over-fry, or you will become black and bitter. (It's nothing to change the pot, it means that you forgot to take photos when the wok is in operation. The process and practice are the same, just show it.)

5. Pour in the ribs and stir fry quickly to color. (This step is to fry the sugar color, in order to make the color better.) When pouring the ribs, you can use the pot cover to block it to prevent the oil from spilling on your body.

6. Turn to high heat, pour in cooking wine, light soy sauce, dark soy sauce, rock sugar②, white vinegar and ginger slices and stir fry for aroma. Many people ask vinegar? Vinegar is in this step! ! Here, here, here! ! Please take a closer look at the steps! ! !

7. Prepare star anise bay leaves (if you don't want to put it, then don't put it. It depends on your personal preference, you don't need to be too entangled. You don't need to copy it at home, and no one will force you.)

8. Pour in the right amount of hot water to cover the ribs, add star anise bay leaves and chives knots, boil, turn to low heat and simmer for 30 minutes.

9. After half an hour, the fire will collect the juice.

10. The juice collection is complete, and the color is beautiful.

11. It smells good. Collect the juice according to personal preference. Some people like the dry ones, and some prefer the more juicy soup. Taste the saltiness again. After all, the brands are different. The salt content of light soy sauce and soy sauce is different, so add salt when it is weak. Feel free to do it, don’t copy it.

12. After baking, sprinkle with fried white sesame seeds and chopped green onion.

Tips:

1. The light soy sauce and dark soy sauce used by each company are different, and the saltiness is different. Finally, taste the saltiness before serving, and then add or not add salt as appropriate.
2. Stir-fried sugar color would rather be slow-fried over low heat than high-fire, otherwise it will definitely be bitter. If novices can't fry, don't fry.
3. I personally think that yellow rock candy looks better than ordinary rock candy, and it's not as sweet.
4. Only if you do it yourself, you can adjust it according to your own tastes and preferences.
5. You don’t have to copy it completely, it’s up to your personal preference if you don’t put the star anise bay leaves~
6. Where is the vinegar? Vinegar in step 6.
7. The ribs I use must be cooked in half an hour. If you use spare ribs, adjust the time according to the actual situation and be flexible.