Sweet and Sour ----- Sweet and Sour Pork Ribs

Sweet and Sour ----- Sweet and Sour Pork Ribs

1. Pork cutlet cooked with sesame, ginger, green onion, vinegar, sugar, sesame oil

2. When you go to the market to buy ribs, let the boss help you chop it into small pieces, so that you don’t have to go home and hurt your knife. I chopped the ribs in larger pieces this time, so I'll count as one if I bite one.

3. Boil water in the pot, put the ribs in the pot and boil, add ginger onion and cooking wine to blanch the blood.

4. After draining the water, add the cooking wine, ginger, and green onions again. This time is about 20 minutes.

5. Then it will be steamed in the pot. This time will be longer, about an hour (this step can also be boiled, after blanching the blood, continue to cook on medium-low heat until the meat on the ribs can be removed and you can get it out. After draining the water, steaming has the advantage that the meat is more flavorful.

6. After steaming, take out the pot and let it cool for a while.

7. Put oil in the pot. You can put more oil, but the actual oil consumption is not much.

8. When the oil is 50% or 60% hot, put the ribs into the pan and fry until the brown red is removed.

9. Pour out a portion of the oil, leave a little oil in the pot, and add white sugar to boil the sugar.

10. After the sugar color is boiled, add the gravy that was steamed when the ribs were steamed just now to make a sugar water sauce (if not, you can add soy sauce (but darkened) or cola).

11. Add the ribs and cook for a while over a medium-to-small fire.

12. When the soup is about to dry, add vinegar and stir-fry until the juice is light and oily, pour in a little sesame oil and stir well to prepare the pot. After serving it out of the pot, sprinkle with sesame seeds. In the meantime, pay attention to the heat, especially at the last moment, because the juice is thick and easy to fry.

Tips:

The ribs just out of the pot will be hotter. Don't clean them up before they are cold. I personally think that the ribs taste better after they are cooled.