The soft ribs of pork are best eaten as sweet and sour pork ribs. They have a fragrant and delicious taste and high nutritional value.

How to make sweet and sour pork ribs

Ingredients: Salt: appropriate amount Balsamic vinegar: 25 grams (the ratio of sugar and vinegar is 2:1) Sesame oil: 5~10 grams Ginger: one piece is about 10g cooked sesame seeds: 10g dry starch: appropriate amount of rock sugar or white sugar: (20g 50g) green onions: a section of peppercorns: 10 star anise: 1 cooking wine: a little pork rib bones: 400g

Steps:

1. Chop the ribs into sections of about 5 cm, then wash them and put them in a pot with water to cover the ribs.

2. Bring the pot to a boil, and then use a spoon to cover the ribs. Skim off the scum, you can use high fire to boil the scum and float it up, so it is easy to skim the scum very clean

3. Add the loosened ginger pieces, plus star anise and Sichuan peppercorns , cooking wine, and green onions, cook together, cover the pot over low heat and simmer for 40 minutes until the ribs are cooked

4. Remove the ribs to control the soup, put them in a basin and sprinkle with dry starch, and hold the basin up and down with both hands. Turn over so that the ribs are evenly coated with a thin layer of dry starch

5. Heat the wok and pour in salad oil or other cooking oil. Heat until there is slight smoke, then add the ribs< /p>

6. Fry the ribs over medium-high heat until they change color, then take them out to control the oil. Do not fry them too dry

7. Pour out the oil in the pot and leave some bottom. Then add 20 grams of rock sugar and slowly melt the rock sugar over low heat

8. After the rock sugar melts, the sugar liquid slowly changes color and foams. When the foam wants to disperse to both sides

9. Add 200 grams of soup for cooking pork ribs, and add the fried pork ribs too

10. Add 50 grams of salt, rock sugar or white sugar, a little pepper powder, and simmer over low heat , if you feel that the color of your pork ribs is not dark enough, you can add a few drops of dark soy sauce

11. Simmer over low heat until the soup is thick and quick to dry

12. Put Add 25 grams of balsamic vinegar and cook over high heat to thicken the soup

13. After the soup is thickened, add an appropriate amount of sesame oil and stir-fry evenly and turn off the heat

14. Sprinkle with cooked sesame seeds and serve.