Introduction: ribs are people in cooking, often used ingredients, is very familiar to people, ribs are not only delicious meat, and nutritional value is particularly high, the practice is also on the people of a variety of ways to do elaborate ribs can also be done to do the stewed ribs can also be done to do braised ribs, sweet and sour ribs, and so on. Today I want to share the topic is, sweet and sour pork how to do can be sweet and salty, slightly spicy and fragrant.

One, sweet and sour pork how to do can be sweet and salty, slightly spicy and fragrant.

In this sweet and sour spare ribs, to do sweet and sour, it is necessary to master some ways and means. Otherwise, the sweet and sour pork made will be dark in color, either too sweet or too sour, and also very unflavorful. The meat will taste more firewood. First of all, prepare the raw materials, the ribs cleaned and chopped into small pieces of cold water blanching, blanching process, add an appropriate amount of ginger, peppercorns, star anise, cooking wine, deodorization. After the water boils, skim off the foam, fish out with warm water to rinse clean, drain and spare. Start a pot of oil, after the oil is hot, pour in the ribs, deep fry until golden brown on both sides, you can fish out deep frying ribs, in order to be able to let the ribs eat up again, outside the crispy tender, the taste will be better. After the ribs are fried, then leave a little oil in the pan into the onion, ginger, anise pepper, sesame leaf side of the fried flavor, ginger fried ribs into the stir-fry evenly, and then add a small amount of soy sauce and salt, stir-fry and then add a small amount of water, the amount of water must be controlled, as far as possible, did not exceed the ribs, and then cover the simmering.

Two, conclusion.

When the soup of the spare ribs is cooked to thick, then add a small amount of sugar, stir-fry the sugar, and then put a small amount of white vinegar, collect the juice with high heat, and then sprinkle some sesame seeds, scallions, and then it can be served in the pot. It is important to note that when making sweet and sour pork, the pork ribs should be blanched in cold water in the pot, if hot water is in the pot, then the ribs will be cooked quickly. Then the blood will be locked into the meat is very difficult to cook out, then when you eat it will be particularly heart, but also the case of regurgitation, which will affect the meat quality and taste to a certain extent, before the super rows of fried pork ribs, be sure to deep fry the ribs to both sides of the golden, so that out of the eat eat pork ribs will be crispy outside and tender inside, and the texture will also be very good.