I remember when I was a child eating a banquet, one of my favorite dishes is sweet and sour pork, it's a pity that the number is not much, you have to grab and eat, and lick your fingers after eating. And nowadays, their own children go out to eat no longer have this phenomenon, after all, now are not lack of food era, the family also often do for the children. This is not a vacation, both children are at home, from time to time to meet their appetites.
Today we will share with you my home sweet and sour pork practice, as long as you remember this one red and gold ratio, the kitchen white can also make the same delicious, sweet and sour taste sweet and sour pork. If a child's appetite is not good, mothers may wish to do more sweet and sour flavored dishes for children to eat, but also helps to appetizing it.
Sweet and sour pork, I have used two practices, one is to blanch the ribs after fishing, and then put in a frying pan frying until golden brown, and then add boiling water, pouring into the mix of sweet and sour sauce, stewing juice. This practice personally feel that the time is short, the meat is a little hard, not soft enough. The second is to blanch and cook the ribs, then fry the sugar color and then put the sweet and sour sauce to stew, this method I think the taste is more delicious, so today I share the second practice.
Let's take a look at how to make this home version of sweet and sour pork, right? If you like it, hurry up and try it!
Home version of sweet and sour pork
Materials: 800 grams of pork ribs, ginger, green onion knots, peppercorns, star anise, cooking wine
Seasoning: a little salt, soy sauce, soy sauce, icing sugar, vinegar, water or the golden ratio of the juice: 1:2:3:4, that is, 1 tablespoon of wine, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of vinegar
Practice:
1, pork ribs cold water Into the pot, add wine, pepper, star anise, onion knots, ginger boil on high heat, turn to medium heat and simmer for 15 minutes to fish out
2, pour a little oil in the pot, put the rock sugar simmering on low heat until melted
3, the color of the amber color into the spare ribs stir-fry evenly
4, along the side of the pot to add boiled water, it must be boiled water, oh, and then put 2 spoons of soy sauce, half a spoon of soya sauce, 3 spoons of vinegar (to leave a little), 3 spoons of vinegar (to be put when starting the pot), and then 3 spoons of vinegar (to be put when starting the pot), and then 2 spoons of soy sauce. When you start to put), 3 rock sugar, boil to low heat and simmer for 20 ~ 30 minutes. (Note: the amount of rock sugar here is reduced, because the fried sugar color with a large part, so the amount of sugar here is relatively small, if not fried sugar color, according to the normal proportion to put)
Not sure you can mix a bowl of golden ratio of sweet and sour sauce, to ensure that there is no error, absolutely zero failure. Empty bowl: 1 tablespoon of cooking wine, 2 tablespoons of soy sauce (I used 1.5 tablespoons of soy sauce, 0.5 tablespoons of soy sauce, or 1 tablespoon of soy sauce, a spoon of red soy sauce), 3 tablespoons of sugar, 4 tablespoons of vinegar (vinegar is best rice vinegar), water. This proportion of dosage should also be adjusted according to the amount of ribs, if you do not master, you can taste the sweet and sour before making adjustments.
5, and finally add a little salt seasoning juice, sprinkle white sesame seeds, drizzle a little vinegar tossed evenly out of the pot.
Tips:
1, when frying the sugar color pay attention to the fire, low-fire frying. The water used to braise the ribs should be boiling water, otherwise the texture will be firewood and not tender.
2, the golden ratio of sweet and sour sauce: 1:2:3:4, i.e., 1 spoon of cooking wine, 2 spoons of soy sauce, 3 spoons of sugar, 4 spoons of vinegar, foolproof. Of course, some like it a little sweeter, some like it a little sourer, then switch the sugar and vinegar amounts is also possible.
3, the amount of vinegar not all at once in the pot, it is best to leave a little, before starting the pot into the better taste.
I am Lotus Mom, a mom of two who loves food, sharing and life. Thank you for reading and support, more home cooking, please pay attention to the "lotus mom food"! If you like what I have to share, please like, favorite and forward to more friends. If you have a better way to share, welcome to leave a comment, together with each other to learn, exchange cooking experience!
Home made sweet and sour pork to do so sweet and sour, master this recipe than the column, zero base can do