There are some differences in the practice of sweet and sour pork ribs in different places. Today, let's share a practice of not blanching and frying. The sweet and sour pork ribs made by this method are more fragrant, not oily and not greasy, and the taste will not be as dry as fried.
Sweet and sour pork ribs (no blanching and no frying) Raw materials: pork ribs, ginger, eggs, starch, vinegar, soy sauce, cooking wine and tomato sauce.
1. Chop the ribs into small pieces and put them in a bowl. Add flour and a little water and knead them repeatedly. Because flour has strong adsorption, it can adsorb blood and some dirty things on the ribs, and then clean them with clear water. Repeat the above steps for 2-3 times to wash the ribs very clean, so that it is not necessary to blanch the ribs, which can well preserve the delicate flavor and nutrition of the ribs and drain the cleaned ribs.
2. Add a little salt, cooking wine, ginger slices, eggs (1 piece) and starch (3 tablespoons) to the ribs and mix them evenly to make them hang with a thin layer of paste.
3. Prepare a sweet and sour juice, pour sugar and vinegar (the ratio of sweet and sour 1: 1) into the bowl, and stir evenly for later use.
4. Add a little oil to the pot, add a proper amount of sugar, stir-fry on low fire, add marinated ribs when bubbling, stir-fry and color the ribs, then add soy sauce and tomato sauce, stir-fry evenly, add water, pour the sweet and sour juice together, cover the lid and simmer for 20 minutes.
5. Collect the juice over high fire, add a little chicken essence, season, pan and dish, and sprinkle with cooked sesame seeds.
A sweet and sour sparerib is ready. Isn't it tempting to look at it? I'm already swallowing, so the sweet and sour spareribs will not be so greasy compared with frying, and they will taste more tender! Because it has not been blanched, the meat flavor will be more intense. Friends who like to eat sweet and sour pork ribs may wish to try this practice.