Hello, I'm glad to answer your question. Sweet and sour pork ribs are a very popular popular food. They are sweet and sour, with rich meat flavor. They originated in Zhejiang, and later spread all over the country, and are deeply loved by everyone!

There are some differences between different places in the practice of sweet and sour pork ribs. Today, let's share a practice of not blanching and frying. The sweet and sour pork ribs made by this method are more fragrant, not oily and not greasy, and the taste is not as dry as fried pork ribs (not blanching and not frying).

Raw materials: pork ribs, ginger, eggs, starch and vinegar. Because flour has strong adsorption, it can adsorb the blood and some dirty things on the ribs, then clean them with clear water, and repeat the above steps for 2-3 times to wash the ribs very clean, so there is no need to blanch the ribs, which can keep the flavor and nutrition of the ribs well. Drain the cleaned spareribs for later use

2. Add a little salt, cooking wine, ginger slices, eggs (1) and starch (3 tablespoons) and mix evenly to make it hang with a thin layer of paste

3. Prepare a sweet and sour juice, pour sugar and vinegar (the ratio of sweet and sour is 1:1) into the bowl and mix evenly for later use

4. Add light soy sauce and tomato sauce, stir fry evenly, add clear water, pour in the sweet and sour juice just prepared, cover the lid and simmer for 2 minutes

5. Collect the juice on high fire, add a little chicken essence, season, put it out of the pan, and sprinkle with cooked sesame seeds < P >. A sweet and sour pork rib with all colors and flavors is ready. Isn't it attractive? I'm already swallowing, so the sweet and sour spareribs will not be so greasy compared with frying, and they will taste more tender! Because it has not been blanched, the meat flavor will be more intense. Friends who like to eat sweet and sour pork ribs may wish to try this practice.