1. There are many ways to make sweet and sour pork ribs. Some have more steps and some have different seasonings. I do this by washing the small ribs I bought. Generally, the packaged ribs sold in supermarkets are relatively long. Buy them. It’s best to chop it in half. You can also buy the kind that hasn’t been cut. Let the supermarket staff help you chop smaller pieces. I always think that sweet and sour pork ribs are smaller. This is mine. Like it, you are free:)
2. Take the soup pot, pour water, put the small ribs into the pot under cold water, skim off the foam and blood after boiling, add the green onion, ginger slices, aniseed, turn the heat to simmer for 30-60 minutes, depending on your time Yes, just blanch it, so you can drink the rib soup by the way~
3. After the ribs are cooked, remove them and set aside to control the moisture. At this time we make a bowl of sauce, 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of vinegar, 5 tablespoons of water, and make the sauce according to this ratio. The amount of sauce depends on your ribs. To adjust. If you like different flavors, you should increase or decrease the seasoning according to your needs.
4. Take the wok and pour in the right amount of oil. If your wok is not a non-stick pan, throw two or three slices of ginger down, press the ginger slice with a spatula and rub it in the pan, then pour the ribs into the stir-fry It won't stick to the pan when it's fried
5. After the oil is hot, pour into the ribs, stir-fry slowly over a low heat, and wait until the surface of the ribs is light golden brown. Some methods need to be deep-fried at this time, and some start to fry in sugar color. I think deep-frying is troublesome and won’t fry anymore, because we made our own sweet and sour sauce, so we don’t fry sugar color anymore.
6. After the ribs are sautéed, pour in the sauce just adjusted. The sauce should be just over the ribs. After the high heat is boiled, turn the heat to a low heat and slowly let it simmer until it tastes good. Then you can add a little bit according to your needs. Salt, when the soup is almost dry, turn on high heat to collect it. You can add some vinegar just before it is out of the pot, and it can be served after stir-frying.
