Sweet and Sour Pork Ribs
1.
Ginger slices, green onions cut into small pieces, white sesame seeds fried (too annoying, bought in the market, mainly decorated after the pan).
2.
Chop even-sized pieces of small ribs, and wash them (such as ribs, which are basically standard meat, which does not taste strong).
3.
Boil water in the wok, boil the water in a small drain, rinse out of the pan, and drain the water for later use.
4.
Heat the wok and pour the oil into it, then add the ginger slices and fry them until the aroma is released.
5.
Put in the small ribs and stir-fry until the water dries out and the oil is ready.
6.
Pour in cold boiled water (even with the ribs), add a spoonful of dark soy sauce, a spoonful of light soy sauce, a spoonful of rice wine, and a spoonful of sugar. Bring to a high heat.
7.
Bring to a boil and put salt (according to your own taste) on low heat for 20 minutes. After the ribs are cooked, add 2 tablespoons of balsamic vinegar, change the sauce to high heat (some can add water starch). Basically, there should be no marinade, all sticking to the ribs, a few drops of sesame oil can be dripped before it is out of the pot, it looks good and fragrant.
8.
After serving, sprinkle with chopped green onions and white sesame seeds.
Tips:
The sweet and sour pork ribs with both color, flavor and shape are out of the pot. If you cook them in this way, children can appetite, young friends can feast on them, and grandparents can eat more rice and vegetables to increase physical strength!
