Sweet and Sour Short Ribs

Name: Sweet and Sour Short Ribs
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g pork ribs; 1 tbsp Rice wine; 1.5 teaspoons Soy sauce; 1 piece Egg white; 1.5 teaspoons Zhenjiang Balsamic Vinegar; 1 piece crystal sugar; 0.5 teaspoon salt; 1 teaspoon starch; 4 tbsp Vegetable oil; 1 teaspoon White sesame

by Fatty Mushroom

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Sweet and sour short ribs, a dish most familiar to Shanghainese, every time you go to a restaurant to eat local dishes or wedding banquets, there must be a cold dish called sweet and sour short ribs on the counter. The sweet and sour short ribs are sour and sweet. Sweet and delicious. Most of the tutorials are to cook the ribs in water first, and then cook them with the seasonings. In fact, our Shanghai sweet and sour short ribs are not operated like this. Don’t look at them, it looks like they burn the oil. In fact, Just a little soy sauce. And to make an authentic Shanghai sweet and sour short rib, the most important thing is a trick, rock sugar! The most important thing in the seasoning is rock sugar. Soy sauce and balsamic vinegar only need a little bit of seasoning. Don’t be confused by his appearance. That is the color of caramel. The balsamic vinegar should be put on when the last step is ready, otherwise The vinegar smell will evaporate. Sprinkle some white sesame seeds on the surface before serving. It is really delicious and delicious. Sweet and sour short ribs, suitable for hot and cold, each has its own flavor.

Sweet and Sour Short Ribs

1. Chop pork short ribs into 3 cm long pieces

2. Add salt and rice wine, mix well, marinate for half an hour and add egg white

3. Add starch, stir well and set aside

4. Pour enough oil in the pot, pour more, it doesn’t actually consume much, it’s best to have the ribs

5. Heat the oil in the fryer to 70% hot, add pork short ribs

6. Fry until golden brown. I like to eat the older ones, so the fried ones are more thorough. Remove and drain for later use.

7. Put the oil in the pot, put 1 tablespoon of water in the pot, put in small pieces of rock sugar, the size is shown in the figure, the size is similar

8. Slowly heat up

9. The water is getting less and less, you can add some more water until the rock sugar melts

10. Stir properly until the melted rock sugar turns into caramel color

11. Put in the fried ribs, heat on medium heat, and stir fry to make the caramel sauce evenly coat the ribs

12. Add the light soy sauce and stir fry a few times

13. Add the balsamic vinegar and stir-fry evenly, the vinegar will dissipate after too long

14. Sprinkle with white sesame seeds and serve on the plate

Tips:
Shanghai’s sweet and sour short ribs are mostly served with cold cuts. When it is chilled, it tastes better to make cold cuts. It looks better with white sesame seeds. If you want to make good-looking, you'd better choose some better-looking ribs. Haha, what is good-looking? I think the kind with bones exposed on both ends will look better when it is fried more regularly. After coating it with caramel sauce, add light soy sauce and balsamic vinegar and just stir fry a few times.