Home-cooked sweet and sour pork ribs, the method is very simple, you don't need to fry them yourself. The fried pork tastes delicious, but the meat without oil will be softer and tender. Some people say that the sweet and sour pork ribs sold outside are particularly rosy, but the color will be much darker when you cook them at home. In fact, this is the most critical step in making sweet and sour pork ribs. As long as you are patient, you can make sweet and sour pork ribs with the same color and taste as restaurants at home.
Practice of sweet and sour pork ribs
Prepare ingredients
Sparerib, onion, ginger, garlic, rock sugar, cooking wine, sugar, soy sauce, balsamic vinegar.
operation sequence/order
Step 1: First, cut the onion into sections and slice the ginger for later use. Put the ribs in clean water, add some edible alkali to clean them, remove blood and impurities on the surface, and then rinse them twice under clean water until the water for washing the ribs becomes clear, so that the ribs have no fishy smell.
Step 3: add water to the pot and heat it, put the ribs into boiling water, add some onions and ginger, blanch for about three minutes until the ribs change color, and then take them out for later use.
Step 4: Mix a universal sweet and sour juice, add 1 spoon cooking wine, 2 tablespoons soy sauce, 3 tablespoons white sugar and 4 tablespoons balsamic vinegar to the bowl, and stir until the sugar melts.
Step 5: Then stir-fry the sugar color, pour the oil into the pot, add a handful of rock sugar, stir-fry over medium heat until the rock sugar melts into syrup, and when bubbles appear on the surface, turn down the heat and slowly heat it, and the color of the syrup will become darker and darker. If the color of fried sugar in oil is not easy to control, you can also add water and rock sugar to fry the color of sugar, or add water and rock sugar to fry the color of sugar.
Step 6: Add spareribs and stir-fry until reddish brown, and stir-fry until the surface of spareribs is colored. Stir-fried sugar color is to make the finished product rosy. Watch the heat. It is not easy to color when the heat is light, and sugar will burn and become bitter when the heat is heavy. If you really can't master it well, you can also add some soy sauce to color it.
Step 7: After the ribs are colored, add spices and stir fry, and then add the prepared sweet and sour juice. Stir-fry for a while, let the ribs absorb some sweet and sour juice, then add hot water to the ribs, cover and stew for more than 40 minutes. If there is not enough water in the middle, you can add some hot water. Never use cold water. Cold water will make the meat tight.
Step 8: After the ribs are stewed soft and rotten, open the pot cover, pick out the seasoning inside, and then open the fire to dry the soup. Because there is a lot of sugar in the soup, the soup will get thicker and thicker until it is finally absorbed by the ribs. Only the soup that has survived will be ruddy and bright, which is also the color of the sugar in the soup being boiled into syrup. Therefore, when making sweet and sour pork ribs, you must collect the soup patiently. Finally, the heat should not be too large to prevent the soup from being boiled.
When finished, put it in a plate and finally pour the remaining soup at the bottom of the pot. Soft, tender, sweet, ruddy and shiny sweet and sour pork ribs are ready. Simple method, rich flavor, especially suitable for eating. I heard that everyone has brought their own lunch boxes recently, and this sweet and sour sparerib is a good choice.
skill
1, ribs should be soaked in blood in advance, and edible alkali or baking soda can be added, so that the grease and impurities on the surface of ribs can be cleaned. After soaking in blood, wash it twice with clear water.
2. When you iron the ribs, you can break them by removing the blood. Don't burn for a long time, the ribs will harden and get old.
If you like the rich and chewy taste, you can fry or fry the ribs. If you like soft rotten meat that melts in your mouth, you can stew it directly instead of frying it. The fried ribs will be very tight.
4. Stir-fry the sugar with oil or water. When the sugar is fried to reddish brown, you can put the ribs. When the fire is light, the color is light, and when the fire is heavy, sugar will burn and become bitter.
5. After the ribs are stewed until soft and rotten, you need to collect the soup. There is a lot of sugar in the soup. When the soup is thick, the ribs will be more tasty and ruddy and shiny. Be careful not to boil the soup when collecting it.