After beginning of autumn, many people began to take the initiative to eat meat, trying to make up for the losses in summer. This is the so-called "sticking autumn fat", and there are many ways to eat meat. Now pork is cheap, so we can use more pork to cook, such as Sichuan style pork, steamed pork, braised pork, stewed pig's trotters, braised pork ribs, etc., which are all good ways to eat and can be changed frequently. I recommend you to make this sweet and sour pork ribs. It tastes very appetizing and not so greasy. It is very suitable for this period of time, and this dish is very popular among children, so if you want to make meat dishes, you may wish to consider sweet and sour pork ribs.

Sweet and sour pork ribs are not only special in taste, but also very bright in color. When this dish is served on the table, it is particularly eye-catching. However, some people often can't cook this dish well, either the taste is wrong, or it has no color, or the color is black, and there are always shortcomings. So what can be done to make this dish well?

I found that some people around me are used to doing this, and they use tomato sauce to make it sour, sweet and colored. Although it can be made in this way, the taste is not authentic enough, the color is also lacking, and it is not red and bright. To make an authentic taste, sugar and vinegar are indispensable. The red and bright color requires sugar.

There are also some people who only use soy sauce to color, which makes the color a little black but not red and bright, so before learning sweet and sour pork ribs, you should first learn to fry the sugar color.

Since I learned the skill of frying sugar, I found that it is easy to cook many dishes. The dishes made are not only high in value, but also delicious, which can't be compared with soy sauce, and ketchup can't be compared with it. Do sweet and sour pork ribs, don't use ketchup, teach you the correct way, sweet and sour, and the color is red and bright!

Let me share with you the detailed practices of sweet and sour pork ribs and the steps of frying them in sugar color. Friends who can't yet have a look at them and find opportunities to try them for themselves. You can also make practice perfect, and the better you do it.

Steps of sweet and sour pork ribs:

Prepare two or three ribs, chop them into small pieces, and wash them in water several times to remove the dirt and bone residue on the surface.

Then put the ribs in the pot, add water to boil, pour in a spoonful of cooking wine, skim them off when there is a lot of floating foam on the water surface, and then continue to cook for two minutes.

Clean the ribs in warm water to avoid blood foam attached to the ribs.

After cleaning, put the ribs in the pot again, add ginger slices, onion slices and boiling water, boil them over high fire, and then simmer them over low fire until they are cooked thoroughly. Do not put salt when stewing the ribs. If you put salt in advance, the ribs will become poor in taste, and the stewing time will be well controlled, so don't overcook them, otherwise the meat and bones will be separated and make a poor appearance. (Note: If you want the ribs to be tender, you should add boiling water to stew the ribs.)

You can stew it in casserole, rice cooker or pressure cooker until it is tender and tender.

When the ribs are stewed, take them out with a colander to control the water, and then fry them in brown. Most of the sweet and sour pork ribs in restaurants are fried, but cooking them at home is too expensive, so just cook them.

Wash and dry the wok, add a little oil and water, then add the rock sugar, turn on a small fire and stir-fry continuously. Stir-fry until the rock sugar is completely melted, and then continue to stir-fry, which means it is ok. When frying the sugar color, remember to add a little cooking oil besides water and rock sugar, so that the sugar color of the stir-fry water is bright enough, and oil is essential.

Stir-fry until brown, pour the ribs into the pot, stir fry quickly, evenly coat with syrup, and add soy sauce, vinegar and salt to stir fry.

Finally, stir-fry repeatedly until the soup is thick, turn it over several times after turning off the heat, so that the sweet and sour pork ribs are ready, with sweet and sour taste and beautiful color.

There are many ways to make sweet and sour pork ribs. For example, there is a common practice, that is, after the pork ribs are blanched, stir-fry them in the fried sugar color, add enough boiling water, ginger and onion to boil them after coloring, and then simmer them on low heat. When the pork ribs are mature in 1980' s, add salt, soy sauce and vinegar to taste them, and then simmer for a while. After the pork ribs are tender, open the fire to collect juice.