Sweet and Sour Pork Ribs
Overview
Sweet and Sour Pork Ribs is a representative traditional dish with sweet and sour flavor that is loved by the public. Authentic sweet and sour spareribs are very particular about the cooking method and ingredients. Generally, the spareribs are short ribs and ribs. The blood of the pork ribs needs to be removed first, drained and marinated to add flavor, then coated in flour and deep-fried until the surface is golden and crispy, take it out and set aside. Fry the rock sugar until it becomes brown, then put the pork ribs into the pan and stir-fry, and finally add rice vinegar to make it sweet and sour. Be sure to use rice vinegar here, as the strong smell of mature vinegar affects the taste! Today I would like to introduce to you a very homemade sweet and sour pork ribs. It does not require frying. It is simple to make and the meat is soft and tender. Even a novice in the kitchen can make it easily.
Tags
Ingredients
Steps
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First, wash the ribs and chop them into small pieces, soak them in cold water for at least half an hour, remove the blood, drain and set aside. (Soaking in cold water for 2 hours is better)
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Pour a little vegetable oil in the pan, spread the ribs flat, and fry over medium-low heat.
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When frying the ribs, prepare ginger slices, green onion segments, minced garlic, and carrot slices.
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Flip the ribs and fry for a while, then take the pot aside and replace it with a casserole.
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In a casserole, pour a little peanut oil, add peppercorns, ginger slices, green onions and minced garlic, and stir-fry gently until fragrant.
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Then pick the ribs into the casserole.
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Add Vida Mei Zhenpin cooking wine and June Fresh special soy sauce in turn, reduce the amount by half and mix well.
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Then pour in 2 bowls of purified water, enough to cover all the ribs.
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Place green onions and carrot slices on top of the ribs and cook over high heat until the soup boils.
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When the soup is completely boiling, cover the pot, turn to low heat, and simmer for half an hour.
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After half an hour, add June fresh braised soy sauce, Vidami fragrant rice vinegar, rock sugar and a little salt, turn to high heat and simmer until the juice is reduced.
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Finally, leave a little of the soup, turn off the heat, sprinkle with a little chopped green onion and serve. (The amount of soup can be adjusted according to personal preference)
