Rib is a kind of meat that we often eat in our daily life, and there are many ways to do it. Such as steaming, braising, sweet and sour, oil stewing, soup making, etc. No matter how you do it, ribs can always be cooked very delicious. The meat has a little bone flavor and you want to eat it when you smell it. What I want to share today is the classic home cooking method of sweet and sour pork ribs. When cooking at home, I always want to make it delicious and fragrant, and I will also refer to the hotel's practice.

The ribs in the restaurant are delicious, but in order to save time, they will oil the ribs once, that is, fry them once. At home, fried food is always considered unhealthy because there is too much oil. There is also the removal of fishy smell. Everyone will blanch in the pot. After blanching and bleeding, part of the fishy smell can be removed. There is not much problem with this, but it will spoil the taste of ribs. The meat on the surface will shrink quickly when it meets hot water, so the blood inside will not come out, so the meat will still taste fishy. Generally, fresh ribs can remove impurities and blood without blanching, which I will explain in detail in the following steps.

Sweet and sour pork ribs taste sweet and sour. Ketchup is added in many places. Personally, I prefer to add vinegar to adjust this acidity, which tastes particularly fragrant. Don't blanch the ribs. I'll teach you a trick. Fresh, soft and boneless, fresh and tender, super delicious. Favorite friends can collect and cook when they are free!

Required materials

2 kg of ribs, onion, ginger, garlic, two handfuls of rock sugar, an octagonal, salt.

Sauce: 1 scoop of cooking wine, 3 scoops of aged vinegar, half a scoop of soy sauce, 1 scoop of light soy sauce and a bowl of water.

Production steps

1. Prepare ribs for the whole family. Two kilos is almost enough for five people. Put the ribs in the pot, add appropriate amount of starch, and stir by hand to make each rib stick with starch. Rub it a few times like this until the ribs become a little sticky. Rinse with running water several times, and then take it out for later use. Starch can adsorb impurities and dirty things on the surface of ribs, and then wash them with water several times to wash away blood stains.

2. Prepare a proper amount of rock sugar and divide it into two parts.

3. Cut garlic, ginger and scallion for later use.

4. Mix the juice. Add one spoonful of cooking wine, three spoonfuls of aged vinegar, half a spoonful of light soy sauce, one spoonful of light soy sauce and a bowl of water into the bowl, and stir well for later use. Spoon is a common household ceramic spoon.

5. Boil the oil in the pot. When the oil is hot, add the crushed star anise, then add the spareribs and lay them flat in the pot. Fry over medium heat.

6. After frying, turn it over and continue frying. Fry the ribs until they are brown, take them out for use, and pour out the excess oil in the pot.

7. Pour half a bowl of water into the pot, add half of the rock sugar, open a big fire, and boil the rock sugar.

8. After the crystal sugar melts, turn to low heat and slowly fry the water until the crystal sugar turns dark yellow. Don't use too much water, just boil the rock sugar.

9. Add the ribs, stir well, and coat the ribs with syrup.

10. Then add garlic, ginger and onion, stir-fry evenly, and stir-fry until fragrant.

1 1. Then pour in the juice prepared earlier and add the remaining half of the rock sugar. The amount of liquid is flush with the ingredients. If you feel less water, add some. Cover and stew for 25 minutes.

12. Time is up. Open the lid. Most of the water in it is dry. At this time, open the fire to collect the juice, cook the soup until it is thick, stir it evenly and take it out of the pot.

Tips:

1. Blanching water can remove some blood, and it will also age the meat.

2. At the end of cooking, you can test the ingredients in it first, otherwise it will be uncomfortable to eat.