Sweet and Sour Short Ribs with Lime Vinegar and Mandarin Peel

Name: Sweet and Sour Short Ribs with Lime Vinegar and Mandarin Peel
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g pork ribs; 5 slices Tangerine peel; Some Rosemary; Some Rice wine; Some star anise; Some Lemon vinegar; Some Soy sauce; Some salt; Some crystal sugar; Some sesame oil

by Yu Fei

4.9 (1)

Favorite

4

Difficulty

Easy

Time

15m

Serving

2

The sweet and sour short rib is regarded as a special dish of the Shanghai local family, and it is also indispensable on my New Year’s Eve dinner table. This dish can be eaten cold or hot. The meat should be chewy when eaten cold, and eat it hot. Xiangnen. "

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.