Sweet and Sour Short Ribs (cold Cuts)

Name: Sweet and Sour Short Ribs (cold Cuts)
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Small ribs; 30g Cooking oil; 2g Soy sauce; 1g salt; 30g White sugar; 20g Rice vinegar; 10g Cooking Wine; a little White sesame; 10 pieces shallot; 3 small pieces ginger

by Lucky Little Good Food

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

In restaurants or hotels, the sweet and sour short ribs are generally made as cold dishes. The characteristic of cold dishes is "bone fragrance", and the characteristic of hot dishes is "air fragrance". Of course, it can be eaten hot and it can be made with cold dishes. Not only can it be eaten directly out of the pot, the taste is not easily affected even after a long time, that is, it is not affected by the external temperature, so it is a good delicacy to entertain relatives or friends on holidays. The following recipe is to make sweet and sour short ribs according to the way restaurants or hotels make cold dishes (ie cold dishes)"

Sweet and Sour Short Ribs (cold Cuts)

1. Cut the small ribs into pieces, wash with warm water to remove the oil, then rinse with water to drain the water

Sweet and Sour Short Ribs (cold Cuts) recipe

2. Knotted green onions to make green onion knots

3. Boil the water and put the green onion knot

4. Put the small ribs in boiling water for blanching

5. After blanching, rinse with water and drain

6. Fill the hot pan with oil, heat the oil to 80% heat (10% heat is 30 degrees, 80% is 240 degrees, and so on), add ginger and new green onion knot and fry until fragrant

7. Put small ribs in the pot, stir fry for a while, add cooking wine

8. Put the dark soy sauce, salt, half of white sugar, half of rice vinegar in the pot and stir well

9. Pour water into the pot and boil

10. Cover and simmer for 20 minutes

11. Ready to start the fire to harvest the juice

12. Add the other half of the sugar and the other half of the rice vinegar during the juice collection process, stir fry

13. After the fire is collected, the juice is ready to be out of the pot

14. Serve on a plate, sprinkle some cooked white sesame seeds (white sesame seeds can be optional)

Tips:
1. Cold vegetable sweet and sour short ribs do not use starch to thicken at the end
2. Put the sugar in two places because the sugar is easy to stick after heating, and the ribs are easy to stick to the bottom after the fire is started, so the second half of the white sugar is put in the process of collecting the juice.
3. White granulated sugar is more sticky when heated, if you use rock sugar, the effect will be better