How to make sweet and sour pork ribs 1:

1. Preparation for sweet and sour pork ribs.

Wash about 1 kilogram of spareribs (not too much, according to analysis, the best-tasting ribs that can be made with the size of a general household pot and fire are 1 kilogram and 2 taels, and those 2 taels are Taking into account that the ribs will shrink,) drain the water and put it on a plate, sprinkle with salt and corn starch, and stir thoroughly. Be sure to use your hands to pinch the corn starch on the surface of the ribs.

This is the cleaned pork ribs, not yet Mix corn starch and salt

2. Blanch the sweet and sour pork ribs.

When you start boiling with water, the water is very particular. You cannot boil it with white water. When it is cold water, you need to add dried chili peppers, peppercorns, star anise, and a very small amount of fennel. Add more water. , usually just enough to double the size of half a finger of the ribs, and then keep the water boiling until it is reduced to half, then put the ribs into the pot. Wait until the ribs are 7 layers cooked and the water in the pot turns light black. (You must use a cast iron wok, hehe, otherwise the flavor will be missing.) Turn off the heat, take out the ribs with chopsticks, only the ribs, and nothing else Don't fish out anything.

This is the blanched pork ribs, 7 mature, and you can still see the bright red color in the meat

3. Deep-frying of sweet and sour pork ribs.

At this time, clean the pot and add lard as appropriate. Remember not to use other oil. When the oil is hot enough to smoke, add the water-drained pork ribs to the pot. At this time, fry them slowly over the lowest heat until they are 9 layers cooked, then take them out.

This is fried pork ribs. The meat is relatively lean and has not been fried for too long. If the meat is fatter, it is recommended to fry it more and add less lard.

4. Pour out the excess lard, be sure to clean the pot, add a small amount of water, reduce the heat, add a small amount of salt, add one or two spoons of authentic Shaanxi mature vinegar, add 5 spoons of sugar, and then add 2 spoons After the red tang is boiled and bubbling, add the ribs and cook together. At this time, remember to use the shovel constantly. During the shoveling process, taste the taste and adjust the sweet and sour to suit your taste. Usually it smells good. It tastes like vinegar and tastes sweet and sour when you eat it. At this time, add an appropriate amount of fresh chili powder from Sichuan and a small amount of red pepper powder, and then fry them together. When it is completely dry, the sugar can be pulled out. At this time, sprinkle in white sesame seeds, and the amount is determined by yourself.

This is a successful sweet and sour pork ribs. Because there are no white sesame seeds, black sesame seeds can be used instead.

It can really be pulled out. It should have been photographed, but I only have One person, not easy to take pictures

PS: Raw white sesame seeds cannot be used. They must be stir-fried over low heat before use. Stir-fry the sesame seeds until you can smell them while standing beside the pot. fragrant.