Sweet and Sour Spare Ribs

It's been made with this 1:2:3:4 ratio, with a slight modification from the original recipe. Purely for the record.

This dish is very popular for its color and flavor.

I used thinly salted soy sauce, so I added a bit of dark soy sauce for color. If it's just plain soy sauce, you can leave out the dark soy sauce.

1 teaspoon of 5ml, 1 tablespoon of 15ml.

The newbie will not stir fry sugar color, do not stir fry, the cook friend tried to say that the color is also quite good.

Ingredients ?

Chops 500g

Rice sugar ① 15~20g

Wine 1 tablespoon

Soy sauce 2 tablespoons

Rice sugar ② 45g

White vinegar 4 tablespoons

Soy sauce 1 teaspoon

Angle star anise 1pc

Coriander 2 small pieces

Small green onion 1 knot

Ginger 3 slices

Small green onion 1 knot

Small green onion 1 knot

Small green onion 1 knot

3 slices of ginger

How to make sweet and sour pork ?

Wash the spare ribs,

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Pour cold water into the pot, put the spare ribs to boil, then fish out and drain for spare.

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Pour the appropriate amount of oil and rock sugar ① in the pot

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Heat on medium heat until it turns into a caramel color, then turn to low heat. Never fry too much, or blackened and bitter. (Change the pot not for what, is the iron pot operation, forget to take pictures. (The process and practice is the same, show just a little.)

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Pour into the ribs quickly stir fry color. (This step is to stir-fry the sugar color, in order to color better.) When you pour in the ribs, you can use the lid of the wok to prevent the oil from bursting onto your body.

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Turn the heat to medium-high, and pour in the cooking wine, soy sauce, soy sauce, rock sugar ②, white vinegar and ginger slices and stir-fry the aroma. Many people ask vinegar? Vinegar in this step ah! Here here here ah! Please look carefully at the steps ah!

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Prepare anise leaves (if you do not want to put, then do not put.). Depending on personal preference, there is really no need to be too obsessed. Home cooking flexible operation well (?). °? °?) No need to copy, no one forced you.)

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Pour into the appropriate amount of hot water did not exceed the ribs, put the anise and scallion knots, boiled and then turn to simmer for 30 minutes.

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After half an hour, reduce the juice with high heat.

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The juice is finished, the color is beautiful.

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Sizzling da. According to personal preference, some people like a little dry, some like more soup. Then taste the salinity, after all, the brand is different, soy sauce ah soy sauce ah what salt content is not the same, light, add salt. Feel free to point out, do not need to copy.

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Sprinkle fried white sesame seeds and green onion garnish after removing from the oven.

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Tips

1. Each family uses a different soy sauce soy sauce old soy sauce, salty and light, and finally out of the pot before tasting the salty and light, and then discretion to add or not add salt.

2. Stir-frying sugar coloring would rather stir-fry slowly over low heat, and do not stir-fry paste over high heat, otherwise it will certainly be bitter. Newcomers will not fry, do not fry.

3. Personally, I think the yellow rock candy is better than ordinary rock candy color, and not so sweet.

4. Only if you do it yourself first, you can then adjust it according to your own tastes and preferences.

5. You don't have to copy it exactly, whether you put anise leaves or not is not up to your personal preference ~

6. Where is the vinegar? The vinegar is in step 6.

7. I used baby chops, half an hour must be cooked. If you use the ribs, the time will be adjusted according to the actual situation, flexible.