Almost all the major cuisines in China have sweet and sour dishes, including braised pork in the north, sweet and sour fish in the south, sweet and sour tenderloin, sweet and sour ribs and so on. Litchi flavor and fish flavor are actually sweet and sour, which also shows that sweet and sour flavor is very popular in China, a big food country.
The practice of sweet and sour is not complicated, and a few simple seasonings can bring out a sweet and sour taste. Now the chef teaches you a ratio, which I hope will help you: the ratio of sweet and sour is: 1: 1.2. What do you mean, when mixing sweet and sour juice, a spoonful of sugar, then vinegar must be 20% more than sugar, that is, 1.2 spoonful of vinegar is needed. This 0.2 actually tells you that when you are cooking at home. Of course, sugar and vinegar are not enough. You may need other seasonings. Here, the chef takes home-cooked sweet and sour pork ribs as an example to tell you how to make delicious sweet and sour pork ribs.
Preparation materials: ribs 400g.
Seasoning: cooking wine, light soy sauce, dark soy sauce, minced garlic, Jiang Mo, white sugar, aged vinegar, salt, pepper, chicken essence and raw flour.
After the ribs are washed, add salt, cooking wine and light soy sauce for 20 minutes.
Mixed sweet and sour juice: 3 tbsp sugar, 4 tbsp mature vinegar, pepper, cooking wine, soy sauce, soy sauce, mix well. Be careful not to use too much soy sauce, but in moderation, otherwise the color will turn black;
Pan-fry the ribs until golden on both sides, then remove and control the oil;
Base oil in the pan, add onion, ginger and garlic until fragrant, and stir-fry ribs slightly;
Add the prepared sweet and sour juice and appropriate amount of water, and simmer for 20 minutes until the soup is dry;
Add chicken essence and sesame oil, thicken with water starch, and serve delicious;
If you have ketchup at home, you can also add a little ketchup to fry the ribs before returning to the pot, so that the color will be better after serving.