Sichuan Spicy Sweet and Sour Pork Ribs
Overview
What is the experience of eating chili pepper with sweet and sour pork ribs? Only those who have tasted it will understand~ Chili pepper and sweet and sour taste don’t go together? People who love spicy food can mix chili peppers with desserts, not to mention sweet and sour pork ribs~ Today Jingfeng will take you to experience this slightly spicy sweet and sour pork ribs~
Tags
Ingredients
Steps
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Cut the ribs into small pieces, wash the blood, drain and set aside
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Cut green onions into sections and slice ginger
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Put the ribs in the pot under cold water, add onion, ginger, cooking wine, pepper, salt, bring to a boil over high heat, cover the pot, turn to medium heat and cook for 10 minutes (don’t rush to pour out the water used to cook the ribs)
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Tear the dried chili peppers in half and remove the chili seeds for later use (reserve the remaining chili peppers for other dishes)
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Wash off the blood from the cooked pork ribs, drain and set aside. Don’t throw away the green onions and ginger slices yet
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Heat oil in a pan and fry the ribs over low heat until golden brown on both sides
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Add chili seeds and stir-fry until fragrant, then add rock sugar and stir-fry until brown
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Add the soup used to cook the ribs until the ribs are covered. Add the green onion slices, ginger slices, five-spice powder, dark soy sauce and half of the vinegar. Bring to a boil over high heat, then turn to medium heat and simmer for 15 minutes
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Add the remaining half of the vinegar and reduce the juice over high heat. When the sauce thickens, stir constantly to prevent it from sticking to the pot
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Remove from the pot and place on a plate, sprinkle with sesame seeds and green onions
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Finished product ~
