This is a dish that is delicious hot or cold. Everyone loves it regardless of the place, age or taste. The lazy version does not require browning or deep-frying. You only need to master the proportions and some tips to make a plate of sweet and sour ribs that is as delicious as a restaurant. What will you do?

1. Ingredients:

(1) 300g ribs

2. Seasonings:

(1) Ginger

(2) 3 grams of cooking wine

(3) 5 grams of light soy sauce

(4) 5 grams of dark soy sauce

(5) Yellow rock sugar 15 grams

(6) 20 grams of mature vinegar

(7) Star anise

(8) Cinnamon

(9) Bay leaves< /p>

3. Steps:

(1) Wash the ribs, put them in a pot with cold water, blanch them in water, wash off the foam, drain and set aside.

(2) Pour a small amount of oil into the pot, add a few slices of ginger and stir-fry until fragrant, then add the ribs into the pot and stir-fry until slightly brown.

(3) Add cooking wine, light soy sauce, dark soy sauce, yellow rock sugar, and stir well. Add half of the mature vinegar and mix well.

(4) Pour in hot water that can cover the ribs, add star anise, cinnamon and bay leaves, cover the pot and simmer for about 30 minutes.

(5) You can add a little salt appropriately, take out the star anise, cinnamon and bay leaves and throw them away. Turn on high heat to reduce the juice. When it is almost done, pour the remaining half of the vinegar evenly along the wall of the pot, stir-fry evenly and serve.

4. Xiaoyi’s secrets:

1. Because mature vinegar is very volatile, in order to ensure the taste, you must remember to pour it in two times.

2. When adding water, be sure to heat the water. If cold water is added, the ribs will become hard.

3. When the juice is reduced over high heat, be careful to turn the ribs more often, otherwise they will easily burn and stick to the bottom.

4. When putting it on the plate at the end, you can sprinkle some white sesame seeds and chopped green onion to enhance the appearance of the whole dish.

I am Shen Xiaoyi, a beautiful cook born in the 1980s and a gourmet self-media person.

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