Teach You The Soul of Making Sweet and Sour Pork Ribs

Name: Teach You The Soul of Making Sweet and Sour Pork Ribs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Ribs; 3 sections shallot; 5 slices Sliced ginger; 2 teaspoons sesame; 1 tablespoon (15ml) Cooking Wine; 1 tablespoon (15ml) Soy sauce; 2 tablespoons (30ml) Balsamic vinegar; 3 tablespoons (45ml) Sugar; 1 teaspoon (5ml) salt; 1 teaspoon (5ml) Five spice powder

by Windy snow

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

During my Shanghai trip in May this year, it was this dish that I will never forget for a long time: sweet and sour pork ribs. After returning, after searching for the recipe several times, I saw the recipe in Lao Yang’s kitchen on Sina. This method of cooking first and then frying is really good. It is much better than the method of frying the ribs directly. The taste of the ingredients is very close to the sweet and sour ribs I had in Shanghai. So, while having fun, of course, this recipe must be collected and turned into a classic dish that often comes out on the table~"

Teach You The Soul of Making Sweet and Sour Pork Ribs

1. Cut the bought ribs into inch sections, wash them with clean water, soak them in cold water for a while, soak the blood in the water, and then discard them.

Teach You The Soul of Making Sweet and Sour Pork Ribs recipe

2. Put sliced ginger and green onion in the ribs.

3. Drain the ribs into the pot and cook for 30 minutes.

4. Remove the ribs and drain the water. Serve the rib soup for later use.

5. Marinate the ribs for 20 minutes according to the above marinade ratio.

6. Prepare the sweet and sour juice in advance according to the ratio of sweet and sour juice.

7. Pour a little oil in the pan, and drain the marinated ribs into the frying pan. When both sides of the frying become browned, put it in the pan and set aside.

8. Pour sweet and sour sauce and a little pork rib soup in the pan, then pour the fried ribs in.

9. After simmering for 10 minutes on low heat, collect the juice on high heat and sprinkle some sesame seeds when out of the pan.

Tips:
One thing that needs special explanation is that Zhenjiang vinegar is used in the sweet and sour pork ribs. This reminds you not to use home vinegar instead. In short, the difference between material and material is quite big. In addition, the authentic sweet and sour pork ribs choose rock sugar, mainly because the finished product will enhance the color and brightness. In this recipe I used today, I used sugar.