Sweet and Sour Spare Ribs has always been a favorite dish of many people, with a unique flavor, sweet but not greasy, Sweet and Sour Spare Ribs is a very famous cold dish in Sichuan, with a deep-fried collection of cooking methods, belonging to the sweet and sour flavor, amber and oily, dry and moist, sweet and sour and mellow, it's an

excellent wine dish or appetizer. Sweet and sour pork is one of the most common home cooking, so how to make authentic sweet and sour pork? There are many ways to make sweet and sour pork, here to introduce the most commonly used sweet and sour pork several practices, detailed practices are as follows:

Sweet and sour pork practices a:

1, sweet and sour pork of the preparation work.

1 catty or so ribs washed, (not too much, according to analysis, the general household pot and the size of the fire, can make the best flavor of the ribs weight in 1 catty 2 two, that 2 two is to take into account the ribs will be shrunken,) filtered dry water on the plate, sprinkle with salt, gravy powder, mix thoroughly, be sure to use your hands to operate, vigorously pinch the gravy powder on the surface of the ribs

this is the washed ribs, and gravy powder and salt!

2, sweet and sour pork blanching.

Begin to cook with water, this water is a delicate, can not use white water to cook, in cold water, it is necessary to put dried chili peppers, peppercorns, star anise, a very small amount of fennel, the water put a little bit more, usually just enough to go beyond the half knuckle of the ribs doubled, and then has been letting the water less open, and so reduced to half, put the ribs under the pot. And then when the ribs are cooked through 7 layers, while the water in the pan is going to turn a light black color, (you have to use a cast iron frying pan, hehehe, or less flavor.) Turn off the heat, fish out the ribs with chopsticks, just the ribs, anything else don't fish out.

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

3, sweet and sour pork of deep-fried.

This time to wash the pot, and then discretionary lard, remember not to use other oil. When the oil burns to smoke, remove the water from the ribs into the pot, this time immediately with the smallest fire, slowly fry, to 9 layers of cooked, and then fish out.

This is the ribs after frying, the meat is relatively thin, did not fry for too long, if the meat is more fat, it is recommended to fry a little more, and you can put a little less lard

4, pour out the excess lard, be sure to wash the pot, and then put a small amount of water, less hot, put in a small amount of salt, put the authentic Shaanxi old chenggong vinegar one or two spoons, put in 5 spoons of sugar, and put in 2 spoons of red ponds, and so on the cooking bubbles, put in the ribs. Ribs cook together, this time remember, you must keep shoveling, in the process of shoveling, taste, properly adjust the sugar and vinegar to meet their own tastes, usually smells of vinegar, eat on the sweet and sour. This time only into the appropriate amount of fresh chili powder produced in Sichuan, a small amount of red pepper powder, and then stir-fried together, and so completely almost dry when the sugar can be pulled out of the silk, this time sprinkled into the white sesame seeds, the amount of their own decision.

This is the success of the sweet and sour pork, because there is no white sesame, only with black sesame instead

Really can pull out of the silk Oh, should have been photographed, I only one person, not good photo

PS: raw white sesame can not be used, must first use a small civilian fire, was fried, only then, fried sesame, to fry until you stand in the pot side of the sesame aroma can be smelled.

This dish is done successfully, can be eaten from the bones of sour, sweet, crispy, spicy, numb, salty, and pork ribs will not be stuffed teeth, but also tender taste, free time you can try, may you have a good appetite.

Sweet and sour pork special tips:

Sweet and sour pork raw materials required for the best use of pork ribs (small rows) taste better, but unfortunately I bought is not the rib, this is a small regret, you want to do it, it is best to buy rib. Ribs cut into pieces, flying water, and then rinse once with warm water, drain. Pan into the oil, a little more, burst incense ginger, at the same time the ribs down to fry, while adding wine, a little soy sauce, sugar, stir-fry together, until the meat color becomes golden red, add water did not exceed the ribs, at the same time to add into the material there is sugar (sugar to be more) balsamic vinegar (non-white rice vinegar, but the brown balsamic vinegar) vinegar do not skimp, or else do it out of the death of sweetness, it will be greasy.

After boiling it over high heat, change to low heat and simmer. Don't be in a hurry, slowly wait for the juice to collect it, midway more to turn a few times, must be patient to the end, the soup is dry, thick syrup will be hanging on the ribs, color and aroma, sheng out, taste, taste is also the top of the good, believe me, do not need to thickening can be simmered sweet and sour pork due to the thick sugar sauce, as long as the ingredients are sufficient, the proportion of when the fire is enough. You can't make too much soup with sweet and sour pork, otherwise you don't have enough sugar or the heat is not enough, what is the best heat? That is, after the feast out, with chopsticks to clip, the ribs were clipped away from the plate, the thick juice will stick to the ribs, the formation of the sugar line seems to be able to pull out the silk, but the actual will not pull out the silk, it is the degree of the juice, for the best.