Sweet and Sour Short Ribs

Overview

In fact, the ribs should not be blanched for this dish, but Xiaomi's deep fear of bacteria and obsessive-compulsive disorder exploded, so she blanched the ribs anyway. So the ribs went through processes such as frying and stewing, and the texture became a little tough. It is recommended that if you want to make this dish, marinate it directly and then fry it. The taste will be better.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• cooking wine
• cornstarch
• light soy sauce
• oil
• old soy sauce
• rice vinegar
• spare ribs
• white sesame
• white sugar
• salt

Ingredients

Steps

1. 1 Wash the fresh pork ribs and ask the stall owner to help chop them into small pieces;

   

2. 2 Put the ribs in a pot under cold water, heat over low heat, blanch the blood and remove the water to drain;

   

3. 3 Marinate with cornstarch, cooking wine, light soy sauce, vinegar and salt for 20 minutes, then control the water and set aside;

   

4. 4 Pour twice as much oil into the pot as usual for cooking, add the ribs, fry over high heat until they change color, remove and drain the oil;

   

5. 5 Fry again until lightly browned, remove and drain the oil, or use kitchen paper to absorb excess oil;

   

6. 6 Leave a little oil in the pot, add ginger slices and garlic slices and saute until fragrant;

   

7. 7 Pour in cooking wine, sugar, rice vinegar, soy sauce and a little water, and cook over low heat until bubbling;

   

8. 8 Add the pork ribs and stir-fry continuously so that each rib can absorb enough juice. Add a little salt to enhance the flavor and cook until the juice is reduced;

   

9. 9 Finally, take the ribs out and sprinkle in the white sesame seeds prepared in advance;