【sweet and Sour Ribs】---sweet and Sour Taste for All Ages

Name: 【sweet and Sour Ribs】---sweet and Sour Taste for All Ages
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Zai Pai; 1 piece ginger; 2 pieces Chives; a little Cooked white sesame; 2 tablespoons squash powder; 2 pcs star anise; 1/4 teaspoon salt; 1 tbsp Cooking Wine; 2 tablespoons Soy sauce; 3 tablespoons Sugar; 4 tbsp Balsamic vinegar; 5 tbsp Shimizu; Some Water starch

by Poetic heart

4.6 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

There are many ways to make sweet and sour pork ribs, not to mention that each one is different, even when I make it myself, it is not the same every time. What I made this time is actually sweet and sour short ribs, that is, the ribs are marinated to taste, then fried, and then sweet and sour.

Every time I plan to make this dish, I have to buy more spare ribs, because the fried short ribs are not sweet and sour, they are already delicious, so after they are fried, they will always be eaten Some, the rest is made sweet and sour. "

【sweet and Sour Ribs】---sweet and Sour Taste for All Ages

1. Prepare the ribs and wash them.

【sweet and Sour Ribs】---sweet and Sour Taste for All Ages recipe

2. Prepare the ingredients.

3. Wash the ribs and soak for a while to drain the blood.

4. Put the ribs in a large basin, add appropriate amount of ginger, green onion, and all seasonings, mix well and marinate for half an hour.

5. Marinate the ribs, pour out the seasoning juice inside, and remove the ginger slices and green onion at the same time.

6. Add an appropriate amount of coarse-grained sweet potato powder. (2 to 3 tablespoons)

7. Grab it slowly with your hands.

8. Heat a proper amount of oil in the pot. When the oil temperature is 6 to 70% hot, add the ribs and fry on high heat for about half a minute until the surface of the ribs is floured. Turn to medium heat and fry for about 2 minutes, then remove.

9. Heat the oil in the pot again to 70-80% hot, pour in the ribs and re-fry for a while until the skin is crispy. Remove and drain the oil.

10. Fried ribs. (At this time, the ribs have been deep-fried and are crispy on the outside and tender on the inside. They can be eaten directly.)

11. Add a little oil in another pot, add the chopped green onion and ginger to stir up the aroma.

12. Pour the seasoning juice from the marinated ribs to a boil, then add a little water and starch to make a thin slice.

13. Pour in the ribs, stir-fry quickly evenly, and coat with gorgon sauce.

14. Sprinkle with cooked white sesame seeds and chopped green onion after serving.

Tips:
Poetry heart phrase:

1: The ribs are marinated first for a better bottom taste.

2: The seasoning juice used to marinate the ribs can be mixed in a bowl first, mix well after mixing, taste the sweetness and sourness, if you like sour or sweet, you can adjust it.

3: When frying the ribs, start to heat the oil in the pan, quickly fry the skin into shape, lock the water in the ribs, and then turn to medium heat to fry, so that the meat of the ribs is tender, and then fried again. Make the skin crispy.

4: When the sauce is wrapped, just mix well, don't fry for a long time in the pot, so as not to oversoak the meringue of the ribs with the sauce.