Sweet and sour pork ribs are made of white vinegar. ?

Nowadays, ingredients and seasonings are wrapped with various additives. We can't eliminate it, but we can carefully identify and select condiments, simplify condiments, use natural foods as much as possible, and reduce the chance of additive intake. For example, you can use the natural sour taste of lemon instead of vinegar, which is not only soft in sour taste, but also has a natural fragrance.

The preparation method of sweet and sour pork ribs is as follows:

material

Material: ribs (750g)

Accessories: onions? Ginger? Anita. Red dried Chili? Plum meat? Gummy candy? Zhenjiang vinegar? Raw pumping? White vinegar? salt

Practice?

1: Soak the spareribs in clean water for half an hour, then soak them in bloodletting water, take them out and rinse them off. ?

2: Cut the onion, slice the ginger, and prepare aniseed and dried Chili. ?

3: Put the ribs in a cold water pot, cook for 5 minutes on medium heat, and skim off the floating foam. ?

4: Remove the ribs and rinse them with warm water. ?

5: Pour a little oil into the wok, add 3 tablespoons of sugar and stir fry over medium heat. ?

6. The oil and sugar are gradually separated, forming an oil state around the sugar at the bottom, and the color becomes darker. ?

7: Continue frying until the oil and sugar are completely blended, the color is getting darker and darker, and some oil smoke appears on the surface. ?

8: Immediately pour the ribs, add balsamic vinegar, onion, ginger, aniseed and red pepper, and stir fry. ?

9: add boiling water, the amount of water should not exceed the ribs. Bring the fire to the boil and skim off the foam. ?

10: Add plum meat and light soy sauce, cover the pot and stew for 1 hour. ?

1 1: Open the lid, turn to high heat, and then add 2 teaspoons of sugar and a little salt to taste. ?

12: collect the thick soup with strong fire, stir-fry it from time to time to avoid burning the pot, add 1 teaspoon white vinegar to taste before the soup is concentrated, and serve.

The second method:

Prepare the ribs, and let the merchants chop them into inches when buying them.

Soak the ribs in clean water for 10 minute, pour off the sewage, and then rinse with tap water for 5 minutes (turn on the tap to let the water flow out of the basin).

Accessories: yellow wine, soy sauce, rock sugar, ginger, garlic, cinnamon, fragrant leaves and oyster sauce.

Remove ribs to control water, and then use kitchen paper towels to absorb excess water.

The sparerib powder washed with running water is very clean. Absorbing water before cooking can avoid splashing oil and water.

Hot pot, pour peanut oil, when the oil temperature is 50% hot, add ribs and fry until slightly yellow, turn them over and fry the grease in the ribs, and pour out the excess oil in the pot.

Add ginger and garlic

Pour in soy sauce and stir-fry with low heat to get a sauce flavor.

Pour in yellow wine or cooking wine and oyster sauce.

Pour boiling water (boiling water, boiling water must be boiling water) into ribs, add rock sugar, washed cinnamon and fragrant leaves, cover the pot, and simmer for 30 minutes.

Lemon is cut in half.

Collect the juice over high fire, pan out and plate, take half a lemon, squeeze the lemon juice and sprinkle it evenly on the ribs, then sprinkle the white sesame seeds and chopped green onion.