Sweet and Sour Short Ribs

Name: Sweet and Sour Short Ribs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g pork ribs; 3 tablespoons Huadiao Wine; 20 capsules Fennel; one slice Cinnamon; 1 piece star anise; one slice Bay leaf; A short paragraph Green onions; 3 pieces ginger; 2 petals garlic; 1/2 a spoon Soy sauce; 1 piece Egg white; 6 tablespoons Zhenjiang Balsamic Vinegar; 20g crystal sugar; 1/2 a spoon salt; 1 tablespoon starch; 4 tbsp Vegetable oil; 1 teaspoon White sesame

by Handsome alpaca

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The bigger the mouth grows, the more tricky it gets, especially when you eat meat. I always like to eat sweet ones. I think this can get rid of the fatty taste. Sweet and sour pork ribs are a dish I like very much. When I am in a good mood after get off work, I buy two small ribs and stir-fry a large plate that can be eaten by one person. I would like to expose this dish today, I hope it will be a reference for everyone.

Sweet and Sour Short Ribs

1. Wash the small row and cut into sections, add the appropriate amount of salt to the cooking wine to remove the fishy taste.

2. Beat an egg, take the egg white and wrap it on the surface of the ribs, sprinkle with dried starch and stir evenly.

3. The frying pan is 60% hot, put in a small row, and fry until it is 80% mature.

4. Leave a small amount of oil in the pot and fry on low heat until the rock sugar melts.

5. The deep-fried small rows are put into rock sugar, high heat and quickly stir-fried, so as to prevent the syrup from being quickly solidified and unevenly colored when encountering the cold small rows.

6. Stir-fry the accessories in the pan until the aroma comes out.

7. Put the ribs into the pot, add balsamic vinegar, dark soy sauce, appropriate amount of water, and simmer for ten minutes on low heat. Collect the sauce over high heat, serve on a plate, and sprinkle with white sesame seeds.

Tips:
When frying the small ribs, pay attention to the heat. Don't overheat it to avoid the meat being hard and mushy. Slow down on low heat. When the small ribs are fried, let the flavor of the auxiliary ingredients enter the meat for a while.