Sweet and Sour Short Ribs with Lime Vinegar and Mandarin Peel
1.
Pork short ribs are blanched to remove blood foam
2.
Add water to the small row, cover the small row with water, pour soy sauce, rice wine, star anise
3.
Cover the pot and cook on medium heat for 20 minutes
4.
Open the lid, remove the star anise, add the tangerine peel, rosemary, stir fry a few times, cook for 7-8 minutes on high heat
5.
Taste, if it is not enough, add salt, pour in lemon vinegar, rock sugar, sesame oil, turn to the highest heat and stir fry continuously to make the small row colorful
6.
Stir-fry evenly until the juice is almost collected, then it can be served
Tips:
See the lemon vinegar practices:
If you don't have lemon vinegar, you can use black vinegar and white vinegar to blend. Don't have too much soy sauce. If it doesn't taste enough, you can add salt.