Sweet and sour pork ribs are a traditional home-cooked dish, with bright red color, sweet and sour taste and soft bones, which are favored by people and are irresistible to many female friends and children. My family is no exception. Sweet and sour pork ribs are very popular, and my children especially like them. They do it almost once a week, and there is always a CD before serving.
I believe many friends also like to eat sweet and sour pork ribs. Friends who have cooked sweet and sour pork ribs at home should have encountered the following problems, such as: the taste is dull, not soft or rotten; The color is not bright enough; Ribs taste bad, so they always taste worse. I also encountered these problems when I cooked sweet and sour pork ribs before Bian Xiao. I have cooked sweet and sour pork ribs for more than 100 times, and I have also summarized some of my own experiences.
The following small series will share with you the practice of sweet and sour pork ribs and some of their own experiences, master several skills, and make sweet and sour pork ribs with bright red color, sweet and sour taste and soft bones.
-Sweet and sour pork ribs-
Ingredients: 400 grams of ribs, a section of onion, a few slices of ginger, one star anise, appropriate amount of salt, rock sugar 15 grams, 30 grams of sugar, 20 grams of balsamic vinegar and a little soy sauce.
Practice steps:
1. First, cut all the ribs into 3 cm long pieces. It is more convenient to ask the seller for help when buying ribs. Put the chopped ribs into a pot and soak them in clear water for more than 2 hours to make the blood in the ribs fully soak out. This step can remove most of the fishy smell of the ribs and make the ribs more tasty.
2. Rinse the ribs soaked in bleeding water with clear water for several times, then blanch them with cold water, add a little cooking wine after the fire is boiled, cook for about 2 minutes, and then remove the residual floating foam on the surface with warm water. Many people like the principle of washing ribs with cold water, which expands with heat and contracts with cold. Cold water will make the meat of ribs firm and difficult to stew, so in order to save the time of stewing, it is best to use warm water when cleaning ribs.
3. Add an appropriate amount of cooking oil to the pot. When the oil is hot, stir-fry the ribs in the pot. Stir-fry until both sides are golden, and serve for later use. Stir-frying ribs in advance can remove excess oil on the surface of ribs, and also remove excess water inside ribs, so that stewed ribs are not greasy and more delicious.
4. Next, stir-fry a sugar color, add a little cooking oil to the pot, then add 15g rock sugar, stir slowly with a small fire, stir with a spoon until big bubbles appear, and then the big bubbles turn into dense small bubbles, accompanied by caramel flavor. At this time, the sugar is fried, turn off the fire.
5. Put the fried spareribs into the pot and stir fry a few times quickly, so that the spareribs are evenly coated with sugar.
6. Then add hot water without ribs, add onion, ginger and star anise, add 3 grams of salt, 30 grams of sugar and 20 grams of balsamic vinegar. After the fire boils, turn to low heat, cover the pot and stew for 40 minutes. In addition to sugar and vinegar, salt is also an essential seasoning for making sweet and sour pork ribs. Only by adding salt can the ribs have a certain bottom taste, and the sweet and sour taste will be more prominent, sweet and sour.
7.40 minutes later, open the lid, add a little light soy sauce to color and season, and collect the juice over high fire. When the soup thickens, it can be cooked.
Tips:
1, ribs must be soaked in water in advance.
2. Rinse ribs with warm water after drowning.
3. After the ribs are blanched, stir-fry the ribs in advance.
Besides sugar and vinegar, salt is also an essential condiment.