The Simplest and Most Homely Sweet and Sour Short Ribs
1.
Soak the short ribs in water for 3-4 hours and add a few slices of ginger. Change the water several times in between, and keep the ginger when changing the water.
2.
Drain the soaked ribs. Dry it with kitchen paper if you can't wait.
3.
Cut green onion into sections, slice ginger and garlic for later use.
4.
Heat the wok and add peanut oil, add the ribs, and stir-fry on high heat.
5.
Stir-fry until the water in the ribs is dry, and when the oil starts to come out, turn to low heat, and continue to stir-fry until golden on both sides.
6.
Add cooking wine and stir-fry quickly evenly.
7.
Add light soy sauce, dark soy sauce, and oyster sauce in turn, and stir-fry evenly.
8.
Add green onion, ginger, garlic and stir-fry evenly.
9.
Add boiling water, without ribs. After the fire is boiled, skim the scum and excess grease. Add enough water at one time and do not put water in the middle. If you are in doubt, you can add more, and use more time for the stewing and collecting the juice.
10.
Cover the pot and simmer for about 1 hour until the meat is crispy.
11.
Add rock sugar, change the heat to high, stir fry continuously, melt the rock sugar while collecting the juice, the soup becomes thicker and brighter in color at this time.
12.
Finally, add balsamic vinegar, stir-fry evenly, add salt to taste and start the pan. Add salt in moderation, because the soy sauce and oyster sauce used above all have a salty taste.
Tips:
1. Cantonese cuisine is used to make pork ribs and other meats. There is a process called "Bishui" (probably this word), which is to rinse the meat under running water for a long time. It is said that some restaurants need to open the tap for 4 hours. Above, the purpose is to remove blood and fishy smell, but also to make the ribs more smooth and tender. Let's not be so environmentally friendly, soak it in advance and change the water several times, which is roughly the same. This method is simpler and more convenient than oil, and it can maintain the moisture and original taste of the meat better than blanching.
2. Stir-fry the ribs first on high heat until golden on both sides, which can seal the moisture in the meat and stir-fry a part of the fat (basically remove them before simmering), which can make the ribs oily but not greasy.
3. Without starch, the soup is still thick and red, and the meat is not dry, thanks to oyster sauce and rock sugar. Especially with the addition of oyster sauce, the freshness and flavor are very obvious.
4. The rock sugar can be placed in advance and before the juice is collected, but the vinegar must be placed last. Generally, the ratio of sweet and sour sweet and sour is three parts sugar and one part vinegar. Of course, you can adjust it according to your preferences.
5. Don't add MSG, chicken essence and other condiments to sweet and sour dishes.
6. There is no light soy sauce or dark soy sauce, just use soy sauce directly.
