1. Prepare ingredients. Wash the pork ribs clean, if you buy fatty meat, it might be more fragrant. To talk about this plum, it can not only better remove the fishy smell of pork but also enhance the taste. There is a taste of plum. You can try it.
2. Put scallions and ginger in the cold water pot, and you can choose to leave the seasonings. Pork ribs are poured into the water to remove the fishy.
3. This seasoning is the soul. Adjust the amount of small seasonings according to the weight of the ribs you buy. It is not fixed here. Those who like more sour and sweet can consider it. The taste I adjusted is a bit sweeter. The ingredient ratio is: 1 tablespoon of cooking wine, 4 tablespoons of sugar, 6 tablespoons of vinegar, 8 tablespoons of soy sauce, 1 tablespoon of oil, and 10 tablespoons of water, which is about 1:2:3:4:5. The taste is sweeter, so you can adjust it to the concentration you like.
4. Seeing that the meat has changed color and there is no blood, it can be taken out for use.
5. Hot pot, you can just pour the ribs in directly, without adding oil, it is easy to stick to the pan, so you can pour the seasoning after turning over the ribs.
6. About 600 grams of ribs can be simmered under the lid. If not enough, add water. After the high heat is boiled, simmer for 30 minutes on a low heat. During this time, open the lid and pull it on.
7.
Thirty minutes later, open the lid and add some vinegar. Sprinkle some salt if it doesn't taste enough, because some of the vinegar will be volatilized before. Add the vinegar to enhance the flavor before it is out of the pot. The juice is collected on high heat. The consistency is almost the same. You can turn off the heat and sprinkle white sesame seeds and stir-fry until it is out of the pot.
Sprinkle chopped green onion on the plate.
Congratulations for completing a delicious meal!
Tips:If you don’t like it, you can leave it alone.
Don't collect too much juice, and it will taste good if you leave some soup to dip in.
