Sweet and Sour Pork Ribs
Overview
I have a different feeling about sweet and sour spareribs. Since I can remember, my father will cook his sweet and sour spareribs for me every birthday because he knows that I like to eat it. Even if he and my father had an argument one day before and we didn’t talk, the next day on my birthday, my father would still cook a plate of sweet and sour spareribs and put it in front of me, without saying anything... The sweet and sour spareribs I cooked today even my father praised: better than the ones cooked in the hotel
Tags
Ingredients
Steps
-
My cooking method is different. Wash the ribs and fry them directly in the oil pan without draining them
-
Pour about 5⃣️salad oil into the hot pan
-
Heat the oil to 70% heat, add the pork ribs and stir-fry
-
Stir-fry three times or twice. There is no need to brown the ribs. Just pour 3⃣️ spoons of soy sauce
-
spoons of old wine (I used old wine that is drinkable, if not, cooking wine will also work)
-
Stir fry a few times, cover the pot, turn off the heat and simmer
-
Open the lid and stir a few times before simmering. When only one-third of the juice remains, open the lid and pour in one-third of the bowl of rice vinegar
-
Add rock sugar, if you use a spoon amount, it will be about 3⃣️ spoons, it depends on everyone’s preference
-
Turn on high heat, stir it a few times, and let it absorb the juice. When the juice is collected and starts to bubble, OK, turn off the heat and you can put it on the plate
-
To what extent should the juice be collected? Look at this photo 😂 A good sweet and sour pork ribs don’t need to be thickened with starch, but its juice is thick and the oil and water will not separate
-
Sprinkle some white sesame seeds on it, wouldn’t it be tempting?
