Sweet and Sour Short Ribs
1.
1. Pour clean water into the pot, blanch the ribs in boiling water, remove the blood stains, and drain the water for later use.
2.
Heat oil in the pot, add the drained ribs and fry for 3 minutes, then remove the drained oil and set aside.
3.
Pour oil in the wok, add star anise, ginger rice, garlic rice, bay leaves, green onions and stir fry to create a fragrance.
4.
Stir fry the fried ribs.
5.
Pour in the soy sauce, salt, and dark soy sauce and stir fry to taste. (2 spoons of soy sauce, 1 teaspoon of salt, half a spoon of soy sauce, the spoon is an ordinary spoon, and the spoon is the seasoning spoon).
6.
Pour in water and let it boil.
7.
Step 6 After the water is boiled, turn off the heat, then pour it into the pressure cooker and press for 10 minutes.
8.
Step 7 After the pressure cooker time is up, remove the ribs and drain them again into the oil pan to fry them until golden.
9.
After frying until golden brown, remove and drain the oil.
10.
Put 2 tablespoons of sugar and 3 tablespoons of vinegar in the pot, bring to a boil. (The ratio of white sugar to vinegar is generally 1:2, vegetable sauce likes the key point of taste, so the corresponding amount is increased)
11.
Finally, pour the fried ribs into the pot and stir fry evenly.
12.
Sprinkle with cooked sesame seeds.
Tips:
1. Chop the ribs into pieces and blanch them in boiling water to remove blood stains and fishy smells.
2. The first frying is to remove excess water from the ribs, and the second frying is to make the ribs crispy and fragrant on the surface.
3. Pressing the ribs in a pressure cooker allows the flavor of spices to penetrate into the ribs and increase the flavor of the ribs.
4. The ratio of white sugar to vinegar is generally 1:2. Increase the ratio according to personal taste.
