Sweet and Sour Pork Ribs originated in Zhejiang and is one of the most representative “Zhejiang cuisines”.

Among the various Chinese cuisines, there is one flavor - sweet and sour.

Because of its sweet and sour taste, it is appetizing and relieves greasiness. It is loved by everyone and is widely spread all over the world.

The vinegar in the "sweet and sour" version of Sweet and Sour Spare Ribs has its unique fragrance that will bring a different flavor to the pork ribs. There are many types of vinegar on the market. The more common ones include rice vinegar, mature vinegar, white vinegar, etc. There are many kinds, most of which

People don’t know the usage and differences of various types of vinegar, and often use it in the wrong place, which will affect the flavor of the dishes.

It turns out that choosing vinegar is quite particular, so I’ll introduce it to you below.

Rice vinegar: Mainly brewed from rice, sorghum and other grains, it is rich in amino acids and vitamins and is one of the most nutritious vinegars.

Rice vinegar is divided into the north and the south. For example, our southern rice vinegar is mostly sour and sweet. It is suitable for making sweet and sour dishes such as sweet and sour pork loin, West Lake vinegar fish, salt pickles and other sweet and sour dishes and pickles.

The rice vinegar in the north has a stronger sour taste and is more suitable for cooking heavy sour delicacies such as fish in sour soup.

Mature vinegar: As the name suggests, it means "aged vinegar". It is mainly fermented with sorghum and must be stored for at least one year after fermentation. Due to the long fermentation time, compared with rice vinegar, it has a richer aroma, deeper color, thick sour taste and strong staying power.

Long and long, it is mostly used in dishes that color ingredients or highlight the sour taste, such as sweet and sour pork ribs, braised pork, and hot and sour soup. It is also suitable for making dipping sauces to relieve greasiness and increase flavor.

White vinegar: Its production process is relatively simple. The main raw materials are glutinous rice. After treatment, the starch in the glutinous rice is converted into sugar, and then fermented by yeast into alcohol, and finally acetic acid is generated under the action of acetic acid bacteria.

Since white vinegar is produced by fermentation of alcohol, its main components are acetic acid and water, so it is transparent in color, slightly sour in smell, and has a weak sour taste. It is mostly used in cold dishes and Western cooking.

In addition, it can also be used for face washing, foot soaking, and household cleaning.

The first choice for cooking sweet and sour pork ribs is mature vinegar. The vinegar has a strong aroma and long-lasting flavor. It can also provide a better color for the dish. Rice vinegar is secondly recommended.

Try not to use white vinegar because its aroma is not strong enough and the vinegar taste is single, which is not suitable for making sweet and sour dishes.

After talking about choosing vinegar, let me share with you the key points of making sweet and sour pork ribs.

① Sweet and sour ratio: The flavor of sweet and sour pork ribs mainly comes from the preparation of sweet and sour sauce, but many people are not sure about the dosage. Today I will tell you an easy-to-remember and delicious golden ratio of 1:2:3:4 = cooking wine: soy sauce: vinegar:

For sugar, remember the formula "1234": 1 spoon of cooking wine, 2 spoons of soy sauce, 3 spoons of vinegar, 4 spoons of sugar. The cooked sweet and sour pork ribs have moderate sweetness and sourness, and are delicious in color, flavor and flavor.

②Ingredient selection: There are three main types of ribs: ribs, short ribs, and large ribs.

Ribs are the best among the ribs and are also the most expensive. The bones and meat are evenly wrapped on the ribs. The meat is thin and tender, with thick bones. It is suitable for roasting, steaming, frying and braised.

Short ribs are thick meat with cartilage, chopped into small pieces, suitable for steaming, frying, and grilling.

Large steaks are also called pork chops. The meat slices are larger and have more lean meat. The sliced ??meat is suitable for frying the steaks, and the remaining bones are used for soup, and are also suitable for stewing and stewing.

Sweet and sour pork ribs generally use ribs and short ribs.

③ Blanch the meat in cold water: Pour cold water into the pot, add the ribs, add an appropriate amount of ginger slices and cooking wine and blanch the meat together. This can remove the blood in the ribs and reduce the fishy smell, so that the meat of the cooked ribs will not shrink and become hard.

④ Stir-fry sugar color: Be sure to use low heat, heat the pan with cold oil, add sugar and stir continuously, let it slowly melt, from large bubbles to small bubbles, fry until the small bubbles disappear, and the color changes from white to reddish brown, then add

Stir-fried pork ribs.

The color of the fried sugar is very important. It should not be too high, otherwise it will become bitter if it is overcooked.

Step 1: Prepare the ingredients. Ingredients: 500g of ribs. Accessories: ginger, white sesame seeds (both appropriate amounts). Seasoning: 45g of cooking wine, 30g of soy sauce, 45g of mature vinegar, 60g of sugar. Step 2: Ingredients processing: 1. Chop the ribs into small pieces and slice the ginger.

2. Chop the ribs and wash them with water.

Pour cold water into the pot, add the ribs, add 30g of cooking wine and ginger slices, bring to a boil over high heat, filter out the foam, continue to cook for 5 minutes, remove and drain, and set aside.

The third step of blanching the ribs: start cooking 1. Turn on the pot and heat it. When it starts to smoke, pour a little cooking oil into the pan, then add the ribs, turn to medium-low heat and stir-fry until both sides are browned, remove from the pot and set aside.

Stir-fried pork ribs 2. Heat the pan with cold oil, add 60g of white sugar, turn to low heat and simmer, stir constantly with a spatula until it turns reddish brown, pour in the pork ribs and stir-fry evenly, then add 15g of cooking wine, 30g of soy sauce, and 45g of mature vinegar.

Continue to stir-fry.

Stir-fry until sugar color, add the pork ribs 3. Add an appropriate amount of boiling water to cover the pork ribs, turn to medium-low heat, cover and simmer for 30 minutes.

Add boiling water, simmer over medium-low heat 4. Then turn to high heat and stir-fry until the sauce is reduced, allowing the soup to coat the ribs. Remove from the pan and put on a plate, then sprinkle with appropriate amount of white sesame seeds.

Asked by the fire to collect the juice: Why is the sweet and sour pork ribs very dark in color and tastes bitter after it is cooked?

The key to whether the color of sweet and sour pork ribs is good or not lies in the sugar color. When frying the sugar color, it must be cooked over low heat.

As long as you control the heat, slowly melt the sugar, and don't over-fry it, you can avoid the problem of excessive color and bitterness.