Ingredients: about 500 grams of ribs, 2 slices of ginger, appropriate amount of onion, appropriate amount of sesame,
1 star anise, 25g rock sugar, appropriate amount of soy sauce, appropriate amount of soy sauce, appropriate amount of cooking wine,
Appropriate amount of rice vinegar, salt, chicken essence, 700 ml of hot water and oil.
working methods
Put the ribs in cold water, cook them, take them out, rinse them with cold water, and wipe off the surface moisture.
Cut the onion into small pieces and the ginger into small pieces.
Heat an appropriate amount of oil in the pot, then add rock sugar and melt it with low heat.
Pour in the ribs and stir fry for about two minutes.
Add onion and ginger, stir-fry ribs evenly.
Pour in soy sauce, cooking wine, soy sauce and rice vinegar and stir-fry until the ribs are colored.
Pour hot water into spareribs, add star anise, bring to a boil with high fire and simmer with low fire.
Stew for 50 minutes to an hour or so, and add appropriate amount of salt and chicken essence.
Change the fire to collect juice and sprinkle sesame seeds.
Done. Load.
skill
After the rock sugar is put in, it should be continuously stirred and melted to avoid pasting the pot;
The amount of sugar and vinegar in sweet and sour pork ribs should be a little more, and it can also be added according to your own taste.
Sweet and Sour Spare Ribs
Composition:
One catty of ribs, preferably medium gluten or ribs, 30g of rock sugar, 6g of balsamic vinegar and 3g of salt.
6g soy sauce, 5g oil, cooking wine 10g, 3 slices ginger and 3 slices garlic.
working methods
Wash ribs, slice ginger and garlic, and prepare rock sugar.
Prepare cooking wine, light soy sauce and balsamic vinegar.
Boil water on a big fire.
Add ribs, add cooking wine and blanch.
Take out, wash and drain.
Come on, get ready to boil sugar.
Add rock sugar and cook the sugar color. The whole process must be slow.
When it turns brown, add the ribs. This step must be controlled with a small fire. Very easy to paste, sugar will become bitter.
Stir-fry quickly until it turns brown.
Add ginger, garlic, soy sauce and balsamic vinegar and stir fry.
Water, no ribs.
The fire boiled and turned to medium fire.
After 25 minutes, the fire started, only one third of the soup was left, and the juice was collected.
Add salt and start to stir fry to collect juice.
Keep stir-frying
Collecting juice is the most critical step in coloring, and constant stir-frying will make the color even and bright.
The pot is out.
skill
Don't cook the sugar color with too much sugar, or it will turn black easily.