Sweet and Sour Pork Ribs with Rice White
by Line line 3896
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. 180g of water chestnut sliced into hob pieces.
2. 300g pork short ribs, pot under cold water, boil for one minute after boiling, rinse with hot water. Add water to the pot, add the ribs after the water is hot, add 1 tablespoon of cooking wine, 1 chive, and 3 slices of ginger and cook for 30 minutes. Water retention.
3. Take out the ribs and put them in a spoonful of cooking wine, a spoonful of light soy sauce, a spoonful of dark soy sauce, a spoonful of balsamic vinegar, 10g sugar, 5 slices of ginger, an appropriate amount of chili, and an appropriate amount of green onions, mix and marinate for 20 minutes. Bump up and down halfway through.
4. Control to remove the marinade. Don't pour out the marinade, use it later.
5. Put a spoonful of oil (about 15g) in the wok, add the water-controlled ribs and stir fry for one minute.
6. Add rice whites and stir fry for a while
7. Add the marinade from the marinated ribs and continue to stir fry.
8. Stir-fried until the rice white color
9. Pour in 150g of boiling water for ribs, add 3 pieces of rock sugar, add an appropriate amount of salt, and bring to a boil.
10. Collect the dried juice and water out of the pot over medium heat.
