Sweet and Sour Pork Ribs
1.
After 500 grams of short ribs are blanched, cook for 30 minutes. The broth can cook the noodles. Don't throw it away.
2.
Marinate with one tablespoon of cooking wine, one tablespoon of light soy sauce, half a tablespoon of dark soy sauce, and two tablespoons of balsamic vinegar (not white vinegar) for 20 minutes.
3.
Take out, wash and control the water for later use, fry the golden color, don't put too much oil, you can save fuel, just turn around frequently.
4.
Put the ribs in the pot, the water to marinate the ribs, and three tablespoons of sugar (put the sugar boldly, three tablespoons, don’t be afraid of too much). Bring half a bowl of broth to a boil, add half a teaspoon of salt to increase the flavor.
5.
Simmer for ten minutes on low heat to collect the juice. When the juice is collected, add a tablespoon of balsamic vinegar at the end, and the sweet and sour taste will come out.
6.
Sprinkle chopped green onion, sesame seeds, and a little MSG.
Tips:
Remarks-three tricks:
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 directly
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.
