The most authentic method of sweet and sour pork ribs: 1, soak the marinade in the cleaned pork ribs after cooling, cover, refrigerate overnight, take out and drain, and refrigerate for no more than 1 day.
2. Heat the oil at 6 minutes, pat the ribs with starch, fry them in three batches (large, medium and small) until they are cooked at 7 minutes, and take them out. Fry it again until it is golden.
3. Heat vinegar, chopped onion, thyme and a small amount of chicken soup (or water) and concentrate the volume to 1/2.
4, another pot, add a few teaspoons of water, add sugar, stir-fry and color over medium heat, the syrup is slightly sticky, and some of them begin to draw. When there is a burnt smell, add concentrated vinegar and wine and roll. Put the ribs in the pot, stir-fry and thicken. When the syrup begins to show spinning, take it out of the pot.
5, you can sprinkle with roasted white sesame seeds and a little chopped green onion to embellish the color.
Finished product drawing:
Several keys to making sweet and sour pork ribs: 1, material selection
Sweet and sour pork ribs should be mixed, with a little fat, with different shapes and sizes, and 2 cm square is the best. Those sweet and sour ribs made of ribs are out of the question here.
2. Temperature
Unlike braised pork ribs:
Braised spareribs are first fried and fragrant, and then cooked over low heat.
Sweet and sour pork ribs are fried and then hung with sweet and sour sauce.
Pat the ribs with starch and fry them slowly for two times over medium heat until golden brown, crisp outside and tender inside. Sprinkle with salt and pepper, that is, salt and pepper ribs; Hang sweet and sour juice, and it is sweet and sour pork ribs. Authentic sweet and sour pork ribs must be sweet and sour, crisp and fragrant, fresh and tender. The practice is similar to ancient meat, and the kung fu is all about "frying". Those "vinegar-flavored braised pork ribs" made by frying first and then burning are also out of the question here.
3, do not add soy sauce, stir-fry sugar to color.
Now housewives can cook caramel pudding, but they don't know the basic color of fried sugar. Sweet and sour pork ribs are colored without soy sauce, just stir-fry sugar. Sweet and sour hanging juice should be translucent amber, glittering and translucent, and the temperature is extremely important. The color of sugar should be fried until it is slightly burnt, and the color and taste are the best when it starts to draw a little. Don't paint with soy sauce, it will burn black paint, which is a big failure.
4, the choice of vinegar
Eat salty food and use Zhenjiang vinegar. Eat light food and use rice vinegar. The proportion of sweet and sour varies according to taste.
I use balsamic vinegar, ordinary supermarket goods will do, no need for old ones. Balsamic vinegar was originally from grape vinegar, Italy, and was later brought to the industrial assembly line by Americans, and it was produced in batches, ranging from several dollars to hundreds of dollars a bottle. Like wine, the price depends on aging. The vinegar brewed from this fruit is close to Zhenjiang balsamic vinegar in taste, but it is not as salty as balsamic vinegar, slightly sweet and unique in flavor. In my opinion, it may be better than any bottle of made in China vinegar. When cooking, add red onion, thyme and a little chicken soup to vinegar in advance, heat and concentrate to collect juice, and adjust the taste of sweet and sour according to your own taste preferences. If you don't want to make it complicated, the simplest thing is to add a little ginger powder.
5. How to keep fresh and tender taste?
Frying for a long time, for ordinary people who don't have much experience in cooking, it is easy to fry the meat. In order to avoid this situation, on the one hand, the choice of ribs should have a certain amount of fat; On the other hand, the ribs can be soaked in 6%- 10% salt water in advance, so that the taste after cooking remains tender and delicious.
6, this dish does not have too many ingredients, the most important thing is the proportion of sweet and sour, beginners may wish to taste while putting it, so it is easy to master the sweet and sour taste.
7. Finally, the step of collecting soup is very critical. It is necessary to use a big fire, but sweet and sour juice is usually easy to paste the pot. Therefore, shake the ribs in the pot more, and never leave the stove to do other things when collecting soup. Is the soup thick or mushy? Half a minute decides success or failure.
Blanching is to put the raw materials that have been preliminarily processed in a boiling water pot and heat them until they are half-cooked or fully cooked, and then take them out for further cooking or seasoning. Also known as water, flying water. Northeast China is called "Tight" and Henan is called "Shan".
First of all, the ribs should be blanched in a cold water pot: when blanched, the ribs and cold water are put into the pot at the same time. Because the ribs are relatively large and need to be heated for a long time, the phenomenon that the ribs are undercooked inside and overcooked outside will occur when heated in a hot water pot. If the ribs are heated in boiling water, the outside will compress rapidly, and it is difficult to eliminate the blood and fishy smell inside. Therefore, it is necessary to start heating from cold water and turn it over several times in the middle to make it evenly heated, and remove it as soon as possible when boiling.
It can be seen from the above that it is very important to make the most authentic sweet and sour pork ribs not only from the material selection, but also from the burning of sugar color and the addition of vinegar. The above sweet and sour pork ribs are all introduced in detail, and some precautions should be referred to more.