Everyone has different tastes. If I had to choose, I would choose sweet and sour pork ribs to be more delicious. Many girls like to eat sweet and sour pork ribs because it is sweet and sour and not greasy. Let’s take a look at how to make this ingredient.

Sweet and Sour Pork Ribs

1. Prepare ingredients: Ribs: 1500g. Clean the ribs and soak them in cold water for at least half an hour.

2. Prepare ingredients: green onions: appropriate amount, ginger: appropriate amount, star anise: appropriate amount, bay leaves: appropriate amount, cinnamon: appropriate amount, rock sugar: appropriate amount, salt: appropriate amount, cooking wine: appropriate amount, vinegar: appropriate amount. The taste depends on your preference. After testing, I think the best taste is when the ratio of sugar: vinegar: cooking wine is 3:2:1.

3. Blanch the soaked ribs. When blanching, put the pot under cold water. When the color of the ribs turns white, take them out. Use warm water to rinse away any blood foam stuck to the ribs, drain and set aside.

4. Pour the base oil into the pot. When the oil is hot, stir-fry the star anise, bay leaves, cinnamon, green onion, ginger and the dried pork ribs. The purpose of this is to stir-fry out the excess fat from the ribs and allow the flavor of the spices to fully penetrate into the ribs. This is the key to making the ribs fragrant but not greasy.

5. When the aroma of the spices comes out and small golden shells appear on the surface of the ribs, turn off the heat and set aside.

6. Return to the pot and stir-fry the sugar color. Pour oil and rock sugar into the pot and stir-fry over medium-low heat. As the temperature rises, the rock sugar slowly melts. I use rock sugar to fry the sugar color. This is the secret to the bright red color.

7. Keep stirring with a shovel, and you will find that the color of the sugar gradually changes from white to brown.

8. Continue stirring and small bubbles will appear. At this time, it is very close to what you need. Don’t get distracted. When the sugar turns brownish-red and big bubbles appear, turn off the heat.

9. Pour the ribs into the fried sugar, turn on medium heat again, and stir-fry the sugar evenly onto the ribs.

10. Add cooking wine and warm water, just enough to cover the ribs.

11. Cover the pot and simmer over medium heat for 30 minutes. If you use a pressure cooker, it saves time. It usually takes 13-15 minutes to mature.

12. After the ribs are cooked, open the lid of the pot and reduce the juice over high heat. At this time add salt, sugar and stir-fry evenly.

13. Cook the vinegar along the edge of the pot. Doing so will instantly stimulate the vinegar aroma.

14. Stir-fry until the soup is thick and evenly coated on the ribs, turn off the heat. Sprinkle with white sesame seeds to garnish.

15. The color is bright red and oily.

16. Moderately sweet and sour, not greasy or greasy, with a rich and delicate taste.

Tips & Tips

1. The size of the ribs determines the stewing time. It is recommended that the pieces should not be too large.

2. Soaking the ribs in cold water can make the blood in the ribs seep out and remove the fishy smell.

3. When blanching the ribs, use cold water.

4. The color of fried rock sugar is brighter and more attractive than white sugar.

5. Add salt when collecting the juice to prevent premature addition of salt, which will cause the protein to coagulate and the meat to become dull.

6. When the juice is collected, cook the vinegar along the edge of the pot. The vinegar aroma can be evaporated to the extreme, preventing the vinegar from being lost by adding vinegar too early.

7. The ratio of sugar: vinegar: cooking wine is 3:2:1