Sweet and sour sparerib has always been a favorite dish of many people, with a unique taste, sweet but not greasy. Sweet and sour sparerib is a famous cold dish in Sichuan, which is fried and harvested, and belongs to the sweet and sour flavor. Amber is bright, dry and moist, sweet and sour, and it is an excellent appetizer. Sweet and sour pork ribs are one of the most common home-cooked dishes, so how to make authentic sweet and sour pork ribs? There are many ways to make sweet and sour pork ribs. Here, the most commonly used methods of sweet and sour pork ribs are introduced. The detailed methods are as follows:

Method 1 of sweet and sour pork ribs:

1. Preparation of sweet and sour pork ribs.

1 kg of ribs should be washed. (According to the analysis, the pork ribs with the best taste can be made in 1 kg and 2 liang according to the size of a common household pot and fire, which is based on the fact that the ribs will shrink.) Drain the water, put it on a plate, sprinkle with salt, thicken the powder, fully stir it, and be sure to operate it by hand, and squeeze the thickening powder on the surface of the ribs.

When you start to boil with water, you should pay attention to this water. You can't boil with white water. When it is cold water, you should add dried pepper, pepper, star anise and a very small amount of fennel. Add more water, usually just twice as much as half a finger of ribs, and then keep the water boiling less. When it is reduced to half, put the ribs into the pot. Wait until the ribs are cooked for 7 layers, and the water in the pot will turn light black. (You must use cast iron to fry the pot, hehe, otherwise it will taste less. ) Turn off the fire and remove the ribs with chopsticks. Just remove the ribs and nothing else.

This is the pork ribs after blanching. It is 7% ripe, and you can still see the bright red in the meat.

3. The sweet and sour pork ribs are fried.

at this time, wash the pan, then put lard as appropriate, and remember not to use other oil. When the oil burns to smoke, put the ribs without water in the pot. At this time, fry them slowly with the smallest fire, until they are cooked on the 9 th floor, and then remove them.

This is fried pork ribs. The meat is thin and has not been fried for a long time. If the meat is fat, it is recommended to fry it more, and you can put less lard.

4. Pour out the excess lard, and be sure to clean the pot, then put a little water. After the heat is low, add a little salt, add one or two spoonfuls of authentic Shaanxi mature vinegar, five spoonfuls of white sugar and two spoonfuls. At this time, just add a proper amount of fresh Chili powder produced in Sichuan and a small amount of red pepper powder, and then fry them together. When it is completely dried, the sugar can be pulled out. At this time, sprinkle white sesame seeds, and the amount is determined by yourself.

This is a successful sweet and sour pork ribs, because there are no white sesame seeds. Only black sesame seeds can be used instead.

It should have been photographed, but I have only one person, so it's not easy to take pictures.

PS: Raw white sesame seeds can't be used. You must use a slow fire first, and then stir-fry sesame seeds. You can smell sesame seeds when you stand by the pot.

after this dish is successfully cooked, you can eat sour, sweet, crisp, spicy, hemp and salty from the bones, and the pork ribs will not plug your teeth, but also taste fresh and tender. You can try it when you are free. I hope you all have a good appetite.