main ingredients

pork ribs, 2 aniseed (star anise)

ginger slices, 1 onion section, a little

auxiliary materials

cooking wine, 1 tablespoon soy sauce, 2 tablespoons

sugar, 3 tablespoons vinegar, 4 tablespoons

clear water, 5 tablespoons

the steps of making the lazy version of sweet and sour pork ribs

1. There are many ways to make sweet and sour spareribs, some with more steps, and some with different seasonings. My family does this by washing the bought spareribs first. Generally, the packaged spareribs sold in supermarkets are relatively long, so it's better to chop them in half when you buy them, or you can buy those that haven't been cut. Let the supermarket staff help you chop them into smaller pieces. I always feel that eating sweet and sour spareribs is better. This is my preference, and you can do whatever you like. Take the soup pot, fill it with clear water, put the small ribs into the pot with cold water, skim off the floating foam and blood foam after boiling, add the onion, ginger slices and aniseed, and simmer for 3-6 minutes, depending on your time, just simmer it, so you can also drink the sparerib soup by the way ~

3. After the ribs are cooked, take them out and put them aside to control the moisture. At this time, we will make a bowl of sauce, 1 scoop of cooking wine, 2 scoops of soy sauce, 3 scoops of sugar, 4 scoops of vinegar and 5 scoops of water. Just make a good sauce according to this ratio. The amount of sauce should be adjusted according to the number of your ribs. Those who like different flavors should also increase or decrease seasonings according to their own needs

4. Take a wok, and pour a proper amount of oil into it. If your wok is not non-stick, then drop two or three pieces of ginger and rub them in the wok with a spatula, so that the ribs will not stick to the wok when stir-fried later.

5? After the oil is hot, pour in the spareribs and stir-fry them slowly with low fire until the surface of the spareribs is light golden yellow. Some people want to fry at this time, and some start to fry the sugar color. I don't think it's troublesome to fry, because we made a sweet and sour sauce ourselves, so we don't fry the sugar color.

6. After the ribs are stir-fried, pour in the flavor juice that has just been prepared. The flavor juice should be just right. After the ribs are boiled, turn to low heat and let them stew slowly until they taste. Later, you can add a little salt according to your own needs. When the soup is almost dry, turn on the fire and dry it. You can cook some vinegar before you leave the pot. After stir-frying, you can serve out

Tips

* to cook this dish. ?

* Before frying the ribs in the pan, dry them as much as possible, or dry them with kitchen paper, so as not to splash oil and burn your hands when frying. ?

* When sprinkling cooking wine, pour a circle along the side of the pot, so that the fragrance of the wine is more evenly distributed. ?

* 3 tablespoons of rice vinegar and 4 tablespoons of sugar in the golden ratio can be adjusted according to your own taste, and those who like sour spots can be replaced with 4 tablespoons of rice vinegar and 3 tablespoons of sugar. ?

* If you like children's shoes with darker colors, you can add a small amount of soy sauce to add color when adding salt.