Pork Ribs 600g

Supplements

White Sesame Seeds 1 pinch

Seasoning

Beer 1 bottle

Ice Cold Sugar

Scallion moderate

Ginger moderate

Pepper moderate

Salt moderate

Soya Sauce moderate

Sesame oil in appropriate amount

Water in appropriate amount

Sweet and sour pork Step 1

Blanch the ribs, onion, ginger, pepper spare, while another frying pan into a bottle of beer boiled

Step 2

Pork ribs fished into the boiled beer pot, add onion, ginger and pepper (seasoning box) in a small fire to cook for about twenty minutes, fish out the onion do not

Step 3

Join the salt and a piece of rock sugar, adjust the medium heat with the lid on to continue to cook, because of the addition of rock sugar, juice faster, about seven minutes after the juice has been collected more than half, this time to add an appropriate amount of soy sauce, stir-fry for two minutes on the color, and then add the balsamic vinegar, the amount of a little bit to be larger, stir-fry for one minute, turn off the fire, sprinkle cooked sesame seeds, drizzle a small amount of sesame oil can be

Sweet and sour pork chop finished picture

Cooking tips

To make the meat easier to soften with beer, so the whole process is basically controlled in about 30 minutes, this time the meat has the best texture, crispy but not rotten, can be off the bone but also a little chewy, very close to the traditional fried taste

Sweet and sour flavored dishes should pay attention to the control of the amount of salt, can not be over-salted, otherwise the taste is gone

Vinegar is easy to evaporate, and the final juice is released only at the time, the flavor is stronger.

The vinegar is volatile, so put it in the sauce at the end to make the flavor stronger

The sesame seeds and sesame oil at the end are the icing on the cake, which can be avoided if you don't want to bother with them

Dish Features

Does anyone dislike pork ribs? You can dislike ribs, but you can't dislike sweet and sour ribs! Of course, except for vegetarians

Sweet and sour pork is a classic meat dish sought after by the majority of meat-loving people, but the traditional sweet and sour pork practice because of the deep frying or at least frying in oil, a little too much oil, the process is more complicated, many children's shoes are afraid of the fumes, especially the newbie, because of the fear of losing their hands and do not dare to try the classic dish

I have also tried not to use the oil, directly boiled in water! The way to remember the one, two, three, four, five mnemonic, although the solution to the problem of oil smoke, but compared to the traditional way, always feel that the flavor is a little too mellow

Today, I would like to introduce you to a brand-new private practice: the beer vinegar pork ribs. The process is simple, a boil to the end. The whole process is smoke-free, no need to oil. The time consumption is short, half an hour easy to fix. The most crucial thing is that it is full of color and flavor! If you are still afraid of smoke, if you are still afraid of missing, or if you are tired of the traditional practice of complex procedures, then try this beer sweet and sour pork ribs, absolutely as perfect as the legend: sweet and sour mellow, dry incense moist, amber oil bright, Chu Chu moving

I have given you proof, you are still afraid of what? Go ahead and buy the ribs, and remember, chopping them smaller is better

I'm doing this one for the first time as an experiment too, so give yourself enough confidence to do it. As always: what suits your family's taste is the best. If you like darker colors, add more dark soy sauce, if you like a little more rotten, extend the time, if you like a little more sour, add more vinegar, and if you like a little more juice, leave a little more juice. Of course, you don't like it too salty, do you? To put less salt Oh