Sweet and Sour Pork Ribs
Overview
This is a simple and easy-to-make but mouth-watering meat product. Due to my limited photography skills, I cannot take on the responsibility of stunning appearance. However, in view of the simple ingredients and simple production process, I still left the recipe for your reference. To borrow an advertising slogan, it is sour, sweet, and delicious!
Tags
Ingredients
Steps
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Wash the pork chops, blanch them in a pot of boiling water to remove the fishy smell, take them out and drain them;
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Heat a cast iron pan over medium-low heat, pour in a little oil, add the short ribs and fry until both sides are slightly brown;
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Pour in one spoonful of Huadiao, two spoons of soy sauce, three spoons of sugar, and four spoons of rice vinegar and stir-fry evenly (the seasoning ratio is 1:2:3:4, referred to as one wine, two sauces, three sugars and four vinegars. Do I need to say it again; one wine, two sauces, three sugars and four vinegars is the rule);
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Add boiling water to cover the pork chops, and add 2 star anise (my family likes to eat strong-flavored soy sauce, so I added half a spoonful of dark soy sauce and half a spoonful of oyster sauce, because I used salted light soy sauce and didn’t add any more salt);
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Cover the pot and simmer on low heat for about 25 minutes (did you notice? I wrapped the ears of the pot with hemp rope, and it is anti-scalding and anti-slip. It also looks great. This is not an advertisement, it is just to show you some anti-scalding tips!);
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Remove the lid and add the remaining one-third of the water to medium heat until the sauce thickens;
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Take out the star anise and put it on a plate (my family can't wait for the plate to light up in seconds), sprinkle a little white sesame seeds on the surface and serve;
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Finished product pictures
