1. First, we prepare a plate of lean ribs. Separate each of the ribs and chop them into evenly sized pieces for later use. It is best to choose ribs with less meat because this dish eats flavour instead of meat.
2. Next, we start to prepare the auxiliary materials. Prepare 1 small piece of ginger, cut into slices of ginger, and prepare 1 lemon, cut into slices and set aside. The purpose of adding lemon is to make the acidity more pure.
3. Then we remove the seeds from the lemon, classmates, the lemon seeds will make the dishes bitter, so they must be removed
4. Prepare an appropriate amount of dried hawthorn for reserve. The purpose of adding hawthorn is to increase the sweetness and relieve the greasy taste of the ribs.
5. Prepare 2 green onions and cut into sections for later use
6. Prepare the right amount of rock sugar and knock it out. The rock sugar that is loose is used for the frying of sugar color.
7. In the next step, we start to make. First, we add an appropriate amount of water to the pot and then blanch the prepared ribs for 10 minutes.
8. Add an appropriate amount of cooking wine in the middle to get rid of the fishy
9.
After the water is boiled, skim the foam and blanch the water for 10 minutes. The purpose is to loosen the meat of the ribs. Those who like chewy can just blanch the water for 6 minutes.
After 10 minutes, pour out the ribs and set aside
10. Then we heat the pan again and add wide oil
11. After the oil is heated to 60% hot, fry the ribs in the pan and fry until slightly yellow. The purpose of this step is to tighten the meat on the surface of the ribs. After the fried ribs are fried, pour out the oil for use.
12. The next step is to start frying the sugar color. First, we put the prepared rock sugar into the pot and then add an appropriate amount of water to fry the rock sugar into the sugar color. The process is saccharification and caramelization. Follow-up will share the whole process of sugar color
13. When the syrup is close to the brown color, remove the pot from the fire and continue to fry it to the desired color with the remaining temperature of the iron pan.
14. Then add the pre-prepared boiling water pot to blend the sugar color with the water
15. Then put the fried ribs in the pan, add the sliced ginger, add the sliced lemon and hawthorn, stir fry, then add the right amount of water and cook the ribs for 20 minutes
16. The amount of rock sugar can be adjusted according to personal taste.
17. Add 5 grams of Boring vinegar to the pot to increase the sourness. Students can add less vinegar because the sourness of lemon is also in it. The vinegar and lemon can't compete with the taste.
18. When it is heated to 10 minutes, add a little salt to taste. The sweet and sour dishes. Adding salt does not adjust the salty taste. Instead, the salt is used to make the sweet and sour taste more mellow.
19. Add the chopped green onions to the pot
20. Pick out the green onions and lemon when it's heated to 20 minutes.
21. Then continue to reduce the heat to collect the juice for 3 minutes to collect the thick soup and stir-fry a few times before serving
22. A sweet and sour sweet and sour pork ribs is finished
Tips:[Technical Summary of Sweet and Sour Pork Ribs]
1. The raw materials can be pork chop steak or lamb chops
2. This dish will taste more mellow after adding lemon and hawthorn
3. Students with bad teeth can increase the blanching time
4. When collecting the juice, the fire must be low, otherwise the soup will burn easily and turn into black sweet and sour pork ribs. The technology summary is complete!