Sweet and sour pork ribs
Overview
In the era of planned economy when I was a child, supplies were scarce and everything needed to be bought with tickets. The meat tickets are mainly reserved for guests who come over, and they can’t be eaten at ordinary times! Sometimes when I’m really hungry, my father will buy two fried dough sticks and cut them into sections, cut the rice cake into strips (sometimes there’s not even rice cake, just fried dough sticks), and cook vegetarian pork ribs for us to eat. We kids eat happily and give dad thumbs up repeatedly. After making homemade fried dough sticks last time, I became craving for the vegetarian pork ribs. I fried the fried dough sticks in the morning and used them to make sweet and sour vegetarian pork ribs at noon, giving me the same taste as my childhood.
Tags
Ingredients
Steps
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Cut the fried dough sticks into sections, a little shorter than the rice cakes.
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Stuff the rice cakes into the fried dough sticks to look like ribs.
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Prepare sauce ingredients.
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Heat the oil to about 170℃, deep-fry the "pork ribs" until the fried dough sticks become crispy and the rice cake becomes soft. Note that if the rice cake is fried for too long, it will explode.
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Pour the light soy sauce, balsamic vinegar, and white sugar into the pan, add an appropriate amount of boiling water, bring to a boil over low heat and taste the taste. If the taste is not enough, adjust it. Then add the water starch in batches and stir until the sauce thickens, then turn off the heat.
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Flip the spareribs a few times to coat each sparerib with the sauce.
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Arrange on a plate and garnish with chopped green onion.
