Sweet and Sour Braised Pork Ribs

Overview

Pork ribs are healthy and low-fat, with mellow meat texture, alternate between fat and lean, and delicious to chew. Vinegar stored in ancient methods for 10 years, in awe of the power of nature. When you look at it, the color of the vinegar is brown and black, and the aroma is tangy; when you taste it, it is sour and soft, with a long and mellow flavor

Tags

• hot dishes
• chinese banquet
• maternity
• lunch
• dinner
• students
• balsamic vinegar
• beijing green onions
• ginger
• old soy sauce
• peanut oil
• rice wine
• spare ribs
• white sesame
• white sugar
• salt

Ingredients

Steps

1. 1 Heat the peanut oil in the pot, add the ribs, fry slowly and evenly over low heat, then take out the ribs and drain the oil.

   

2. 2 Leave the base oil in the pot, pour in the white sugar, and stir-fry over low heat until the white sugar is completely melted by heat and turns into dark brown.

   

3. 3 Add ginger slices, green onions and pork ribs to the pot and stir-fry evenly, then add dark soy sauce, rice wine and salt.

   

4. 4 Add enough water until the ribs are completely submerged, bring to a boil over high heat, then turn to low heat and simmer covered for 40-50 minutes.

   

5. 5 Open the lid of the pot, turn to high heat to reduce the juice, and when the soup reduces, add the balsamic vinegar and stir-fry quickly.

   

6. 6 Sprinkle with white sesame seeds, turn off the heat and serve.