The taste of the New Year is getting stronger and stronger, to share a sweet and sour delicious everyone like sweet and sour pork ribs, this small pork ribs I use pork ribs, and pork ribs compared to the meat is more tender, pork ribs is to eat its sweet and sour flavor, burned pork ribs and even the bones can be chewed, and then the sweet and sour flavor of that into the taste of the sweet and sour taste permeates in the mouth, the taste of the sweet and sour sweet and sweet and sour pork ribs of the essence of the sweet and sour.
Ingredients for sweet and sour pork spare ribs
Pork spare ribs 700g Oil 100ml
Salt 4g Wine 30ml
Small green onions 4 tablespoons of cornstarch
2 tablespoons of balsamic vinegar 4 tablespoons of soya sauce
2 tablespoons of sugar 2 tablespoons of ginger
Tomato salsa 1 tablespoon
How to cook sweet and sour pork spare ribs
The recipe for sweet and sour pork spare ribs
Step 1
The recipe for sweet and sour pork spare ribs is as follows p>
Step 1
Soak the baby back ribs in water to remove the blood, then rinse and drain
Step 2
Add salt, cooking wine, cornstarch, scallions, and ginger slices, and marinate for 10 hours
Step 3
Mix 4 tablespoons of soya sauce, 2 tablespoons of balsamic vinegar, and 2 tablespoons of sugar to make a sweet and sour sauce. Step 4
Heat the pan and pour in the oil, a little more oil
Step 5
Warm oil into the chops
Step 6
Fry the chops for the first time until the edges of the ribs are browned and lightly browned, then lift them out
Step 7
Wait for the oil to warm up a little and then add them back in. Pour in the oil and deep fry until the meat is almost golden brown
Step 8
Wash the pot and pour in a small bowl of half a bowl of water, add a spoonful of tomato sauce
Step 9
Pour in the sweet and sour sauce, and bring it to a boil over high heat, stirring at the same time
Step 10
Pour in the spare ribs and cook over high heat until the sauce thickens and then remove from the heat
Step 11
Step 11
The first frying is done in the oil, until the meat is a little bit brown on the edges, and then removed from the pan.
Serving