Sweet and Sour Pork Ribs (the Best Taste After Many Trials)
1.
Blanch the water to drain the water, pour a little oil into the pot, pour the ribs in and stir fry until it changes color slightly.
2.
One scoop of cooking wine, two scoops of light soy sauce, three scoops of sugar (rock sugar), 5/6 scoops of vinegar, and 4 scoops for those who don’t like acid. I personally think that 5/6 tablespoons taste better. A full scoop is 15ml.
3.
Pour an star anise in the sauce and stir-fry evenly.
4.
I also added half a spoon of soy sauce to make the color more beautiful.
5.
Add water that hasn't had the ribs, cover and simmer for more than half an hour with a lid, or press it in a pressure cooker! According to my taste, I am OK if there is very little soup left.
6.
Because there are several dishes to be fried, pour the ribs into a casserole and simmer for about 30 minutes. Slowly simmer on the lowest fire and the lowest fire. When the water is simmered, only one third of the water will be left. , The juice should be kept stir-fried or it is not easy to paste the pot. After the water is reduced, add water to thicken the starch and sprinkle a lot of sesame seeds, so that the taste is better.
7.
How do you feel? Is it beautiful, refined, and full of riches?
8.
Take a look at a lot of leftover meat and bones from my eldest brother.
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