Sweet and Sour Pork Ribs

Overview

Moderately sweet and sour, not greasy or greasy, rich and delicate taste. The color is sugary and thin, not thick nor light. It's just as delicious even when mixed with rice.

Tags

• hot dishes
• balsamic vinegar
• cooking wine
• light soy sauce
• old soy sauce
• spare ribs
• sugar
• vinegar
• black sesame
• chopped green onion
• salt

Ingredients

Steps

1. 1 After blanching the ribs, cook them for thirty minutes. Don’t throw away the broth.

   

2. 2 Marinate with one tablespoon of cooking wine, one tablespoon of light soy sauce, half a tablespoon of dark soy sauce, and two tablespoons of balsamic vinegar (not white vinegar) for 20 minutes.

   

3. 3 Take out, wash and control water for later use

   

4. 4 Take out, wash and control water for later use

   

5. 5 Fry until golden brown, don't add too much oil, you can save oil, just turn it over frequently.

   

6. 6 Put the ribs, the water for marinating the ribs, and three tablespoons of sugar in the pot (be bold and add three tablespoons of sugar, don't be afraid of too much). Bring half a bowl of broth to a boil over high heat and add half a teaspoon of salt for flavor.

   

7. 7 Simmer over low heat for ten minutes and then use high heat to reduce the juice. When the juice is reduced, add a tablespoon of balsamic vinegar at the end, and the sweet and sour taste will appear.

   

8. 8 Before serving, sprinkle with chopped green onion and sesame seeds