Sweet and Sour Pork Ribs
1.
Wash ribs and chop into sections
2.
Slice green onion, slice ginger, smash garlic
3.
3 spoons of sugar, 2 spoons of rice vinegar, 2 spoons of light soy sauce, half a spoon of dark soy sauce into a bowl to make a bowl of juice
4.
Boil the ribs in cold water until boiling, then remove the water control
5.
Add 1 spoon of rice wine
6.
1 teaspoon dark soy sauce
7.
Mix well
8.
Add a small amount of oil to the wok and heat until 70% hot, add the ribs and deep-fry them to make golden brown and remove.
9.
Sauté chives, ginger and garlic with oil in the bottom of the pot
10.
Pour the ribs and stir well, cook the rice wine to remove the fishy
11.
Pour in a bowl of juice and fry until the ribs are colored
12.
Add boiling water, pepper, aniseed, bay leaves
13.
After the high heat is boiled, change to medium and low heat and simmer (about 20 minutes)
14.
When the soup is reduced and the ribs are soft and rotten, add salt to taste, turn to high heat to collect the juice
15.
When the soup is completely wrapped in the ribs, add 1 tablespoon of rice vinegar at the end, and the sweet and sour taste will come out.
Tips:
1. The vinegar here needs to be put in two places. The vinegar put in the first time will evaporate during cooking, and the vinegar put before the pan will become sweet and sour.
2. The ribs must be blanched in a pot under cold water.
3. The fried ribs are easier to color and shape. Don't put too much oil, just turn the ribs frequently, so that you can save fuel.
