People's impression of Sichuan cuisine has always been spicy. In fact, the essence of Sichuan cuisine is a hundred flavors, and sweet and sour is also one of the flavors of traditional Sichuan cuisine. The production technology and material selection of sweet and sour pork ribs are very particular. When it comes to sweet and sour pork ribs, many people think of sweet and sour sauce such as tomato sauce. In fact, you don't need ketchup to make sweet and sour pork ribs, and the vinegar used is not white vinegar or aged vinegar. Authentic Sichuan-style sweet and sour pork ribs use red vinegar to make the sweet and sour taste more mellow, which is not only mellow in taste but also brighter in color. The production method of sweet and sour pork ribs can be said to be very simple, and the production process is particular. Please look down for the detailed production method.
The method of making sweet and sour pork ribs-sour and mellow, tender and tender. Ingredients: ribs, sugar, salt, red vinegar, chives, ginger, cooking wine and cooking oil.
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1. Soak the ribs, clean them, cut them into pieces of about 3 cm, and then soak them in cold water for one hour to remove excess blood.
2. After marinating for one hour, take out the ribs and control the moisture, then add a little salt, ginger, onion and cooking wine, stir well and marinate for one hour. The purpose of marinating is to remove the fishy smell and make the ribs more tasty.
3. After the ribs are marinated in water, they are boiled in cold water, and the floating foam is removed during the boiling process, and the ribs are boiled for about 10 minutes, and the water is taken out for later use.
4. After the ribs with overheated oil are cooked, fry them with overheated oil. First, add cooking oil to the pot. When the oil temperature rises to 50%, pour in the ribs, fry for about three minutes, and then pour out the oil control. The purpose of this hot oil step is to tighten the skin of the ribs, so that the ribs will taste better.
5. Stir-fried sugar? Dump the fried ribs, then leave a little base oil in the pot, add a proper amount of sugar, control the fire to a low heat, and slowly fry the sugar. In the process of frying, the sugar will slowly melt, and the color will change from light to dark and then to reddish brown until the sugar begins to bubble. At this time, add a little hot water, so that the sugar color is completed.
6. After the sweet and sour pork ribs are cooked, stir-fry them with sugar, then pour in the just-fried pork ribs, bring them to a boil with high fire, then turn to medium fire, add a little salt to taste, add a little sugar, and then pour in red vinegar from the pot (the amount of vinegar added depends on personal taste). Finally, collect the juice over high fire, stir-fry it twice, then put it on a plate, and finally sprinkle a little white sesame seeds for decoration. Sweet and sour pork ribs are ready.
Tips for sweet and sour pork ribs 1. Before making sweet and sour pork ribs, drain the blood of the ribs, otherwise the blood-stained part of the ribs will turn black and smell fishy if the blood is not removed.
2.？ When the ribs are overheated, the oil temperature should not be too high and the frying time should not be too long. If the oil temperature is too high and the frying time is too long, the meat and bones of the ribs will separate, which will not only affect the face value but also affect the taste.
3.？ When frying sugar, the temperature in the pot should not be too high. Just control the novice's firepower and stir it slowly with minimum firepower. Control the temperature in the pot. Sugar will become bitter when fried. The fried sugar color must be heated with water. If you add cold water, you will fry the fryer. Beware of hot oil splashing.
4. Sweet and sour pork ribs have a certain sweetness because of the addition of sugar color in the production process. If it is not sweet enough, add a little sugar to enhance the taste. There is no fixed weight in white vinegar, so how much should be added according to the taste.
5. When the juice is collected in the final fire, the juice must be thick, so that the sweet and sour pork ribs will be wrapped in a layer of sweet and sour, which will have a better taste and a better color.
Conclusion The sweet and sour pork ribs are sweet, sour and mellow. When a sweet and sour sparerib enters your mouth, you will feel its sweetness for the first time, and then its rich sour taste will stimulate your taste buds again. Finally, you will feel the rich and mellow sour and sweet taste filling the whole mouth, and have a very "full" feeling. A delicious sweet and sour sparerib is appetizing and suitable for all ages. Please forward it as soon as possible.