Make sweet and sour pork ribs, keep in mind this golden ratio, the ribs are crisp and tender, and the sauce is sweet and sour! This ratio is 5 parts of water, 4 parts of sugar, 3 parts of vinegar, 2 parts of soy sauce, 1 part of cooking wine, which can make sweet and sour juice. The sweet and sour juice made according to this ratio, whether it is meat or vegetarian, will never go wrong. Interested friends come and try it!

Sweet and sour pork ribs lazy edition

Raw materials:

Pork chop 500g, crystal sugar 90g, 2 tbsps, 1 tbsps vinegar, 4 slices of ginger, 3 onions and 3 grams of salt.

Cooking steps:

1. After all, the ingredients are ready, the pork chop will be chopped into small pieces (you can buy a pork chop), then washed and put aside.

2. After the ribs are discharged, pour them into the rice cooker, then add ginger, onion and water, and then simmer on low heat (soup buckle).

3. Heat the pot, add a proper amount of cooking oil after hot water, drain the oil, heat it, and slowly turn it to medium heat. This process has been turning.

Careful observation, when the sugar slowly slows down to cola yellow, you can turn off the fire (at this time, you must control the heat. If the color is black, candy made of candy and vinegar will also suffer. )

If the ribs are cooked, please take them out. You can dry the surface with kitchen paper, then pour in sugar solution, add soy sauce, salt and vinegar, and stir fry constantly.

6. When all the ribs are wrapped in sugar water and the color is clear, turn off the fire.

7. Hurry up and get ready for dinner.

Cooking skills:

When we choose ribs: 1. Look at the ribs. The appearance color of fresh ribs is bright red, preferably pink, not too red and not too white. 2. sparerib party. The smell is fresh pork with a slight fishy smell. Don't buy ribs because they have other smells or tastes before, which will easily spoil them. 3. Press the ribs. Press your fingers on the ribs. If you press it hard, the meat on the ribs will soon return to its original state. If it is soft, the meat is not good; Then touch the surface of the ribs. The surface is a little dry or slightly wet and not sticky. If sticky hands are not fresh ribs. When cooking vinegar, it is best to choose a split line, because it means that part of the abdominal cavity is connected to the back. This is the belly of pork belly, and the ribs under the paper are 30 cm in a triangle shape. The meat layer of the ribs is very thick. It is also related to a piece of pork, which is rich in oil and tender, suitable for various cooking methods and tastes, but slightly fishy. Suitable for frying, roasting and boiling, preferably 5 to 7cm.