Sweet and sour sparerib is a dish with a very special taste, both sour and sweet. If you want to make it well, you need to master the method, otherwise it is easy to make a bad taste, either too sour or too sweet, and it always feels not so good.
Share experience: make sweet and sour pork ribs, remember "3 1 no", make the ribs sweet and sour, soft and tender! I believe some people love to eat, but they can't do it well. Most of the reasons for this problem are that they don't put the right ingredients. Let's take a quick look at what 3 1 does not put?
Some people think that sweet and sour pork ribs are sour and sweet, so just use tomato sauce directly, which saves trouble. If you just do this, it's a big mistake. After cooking, it's not authentic sweet and sour pork ribs, and it tastes very different from sugar and vinegar, so don't put tomato sauce in making sweet and sour pork ribs.
Some people think that sweet and sour pork ribs are a mixture of sour taste and sweet taste, so just use vinegar and sugar. If you just do the same, it's wrong. If you want the most delicious taste, you should add some salt besides sugar and vinegar, so as to highlight the sweet and sour taste and taste better.
Does everyone understand that 3 1 will not be released? 3 putting refers to putting vinegar, sugar and salt, 1 not putting refers to ketchup. After understanding this, we should also understand some key points: is it better to use rock sugar or white sugar for sugar? Sugar or vinegar first? Should the salt be put first or last?
As long as all the above problems are understood, it is not difficult to cook sweet and sour pork ribs. Let's share the detailed practices.
Steps:
Prepare fresh spareribs, chop them into small pieces, wash off bone residue and dirt in water, and then soak them in clean water for half an hour. There is a lot of blood in the bones, and some of them are discharged through soaking, thus reducing the fishy smell.
After soaking, wash it twice, remove the ribs and put them in the pot, add ginger slices, onion segments, cooking wine and cold water, boil over high heat, skim off all the floating foam after boiling, and cook for another three minutes.
After taking out, put it in warm water and wash it on the surface of the ribs. When blanching, some floating foam will stick. After cleaning, it will be cleaner without fishy smell, but don't use cold water when cleaning, use warm water, and the meat will not tighten and harden.
Remove the ribs and put them on the drain net to control the water. Add a little more cooking oil to the pot, heat it to 50% heat, pour the ribs into the pot, fry them until golden brown, and take them out. It is better to fry them more.
Leave the bottom oil in the wok, put some rock sugar, stir-fry the rock sugar with low fire, then stir-fry the sugar color, add appropriate amount of boiling water immediately after stir-frying, boil it with high fire, and then add balsamic vinegar and rock sugar, the ratio of vinegar to rock sugar is 1:2, which makes the taste better.
After the water is boiled again, add ribs, ginger slices, scallion segments, star anise, cinnamon bark and angelica dahurica, continue to boil over high fire, and then simmer over low heat.
When the ribs are cooked thoroughly but not tender, add a little salt and light soy sauce, stir well, remove the onion, ginger and other spices, then cover and stew until the ribs are tender.
Finally, stir-fry over high fire to collect the juice. After the soup thickens and slowly adheres to the surface of the ribs, the ribs look red, bright and beautiful, which is very attractive. So a sweet and sour pork rib is ready. If you want to be more exquisite, you can sprinkle some cooked white sesame seeds or chopped green onion.