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The practice of Sichuan sweet and sour pork ribs should be simple!
Ingredients: appropriate amount of small ribs, cooking wine 1 tablespoon, 2 tablespoons of soy sauce, 3 tablespoons of white sugar (which can also be replaced with rock sugar to make the color more attractive), 4 tablespoons of vinegar, 5 tablespoons of clear water, 2 aniseed, appropriate amount of onion and ginger slices, and salt (optional) 1 tablespoon. Practice: 1, take the soup pot, fill it with clear water, put the small ribs into the pot with cold water, skim off the floating foam and blood foam after boiling, add the onion, ginger slices and aniseed, and simmer for 30-60 minutes, depending on your time, just simmer it, so that you can also drink the sparerib soup by the way ~

2. After the ribs are cooked, remove them and put them aside to control the moisture. At this time, let's make a bowl of sauce, 1 spoon of cooking wine, two spoonfuls of soy sauce, three spoonfuls of sugar, four spoonfuls of vinegar and five spoonfuls of water. Just make a good sauce according to this ratio, and the amount of sauce should be adjusted according to the number of your ribs. Those who like different tastes should also increase or decrease seasonings according to their own needs.

3. Take a wok and pour in the right amount of oil. If your wok is not a non-stick wok, throw two or three pieces of ginger down and rub them in the wok with a spatula, so that the ribs will not stick to the wok when they are stir-fried.

4. After the oil is hot, pour in the ribs and stir-fry them slowly with low fire until the surface of the ribs is light golden yellow.