Sweet and Sour Pork Ribs

Overview

Sweet and sour pork ribs is a representative popular traditional dish among sweet and sour dishes. It uses fresh pork ribs as ingredients. The meat is fresh and tender. The finished dish is bright red in color and oily. The taste is crispy and sweet. It is very popular among eaters in the south of the Yangtze River. Last time I posted a recipe for sweet and sour pork ribs. Because I am a novice, the photos and steps are a bit inferior. I am very happy to see the number of clicks. Thinking of so many people's love for this dish, I will post it again today! All sweet and sour dishes have the effect of nourishing the liver and spleen meridians. In addition to protein, fat, and vitamins, pork ribs also contain a large amount of calcium phosphate, collagen, bone mucin and other nutrients. After the ribs are stewed, most of the soluble calcium, phosphorus, sodium, potassium, etc. overflow into the soup. Calcium and magnesium are easily decomposed under acidic conditions, and when exposed to acetic acid, calcium acetate is produced, which can be better absorbed and utilized by the body. Therefore, sweet and sour pork ribs can increase the nutrient absorption rate of boiled pork ribs, and is very suitable for calcium supplementation for the elderly and children. Applicable people: Suitable for those with insufficient qi and blood, yin deficiency and poor appetite; those with dampness, heat and phlegm stagnation should take it with caution; those who are obese and have high blood lipids should not eat too much.

Tags

• hot dishes
• chicken essence
• chives
• cooking wine
• ginger
• light soy sauce
• mccormick five spice powder
• old soy sauce
• ribs
• sugar
• vinegar
• fragrant leaves
• garlic
• salt

Ingredients

Steps

1. 1 Raw material picture: 500g of prime pork ribs, onions, ginger, garlic and bay leaves.

   

2. 2 Rinse the purchased ribs with clean water, put water in the pot, and after the water boils, add cooking wine and ribs and blanch them;

   

3. 3 Rinse the ribs again;

   

4. 4 Blanch the spareribs and put them into a pot and cook for 30 minutes; (add onions, ginger, cooking wine and bay leaves to the pot)

   

5. 5 Take out the ribs and marinate the ribs with half a tablespoon of dark soy sauce, a teaspoon of salt and a teaspoon of five-spice powder;

   

6. 6 Wash and drain the marinated pork ribs (you can also wipe them with professional kitchen paper);

   

7. 7 Pour a little oil into the pan, add the spareribs and fry until both sides are golden brown, then serve out;

   

8. 8 Pan-fried pork ribs;

   

9. 9 Leave a little oil in the pan, add minced garlic and saute until fragrant;

   

10. 10 Add the previously prepared sweet and sour sauce (half a tablespoon of dark soy sauce, half a tablespoon of light soy sauce, one tablespoon of vinegar, and two tablespoons of white sugar);

    

11. 11 Pour in the pork ribs, add a bowl of pork rib cooking soup, cover and simmer over high heat;

    

12. 12 When the juice is almost reduced, pour in the remaining half tablespoon of balsamic vinegar, add half a teaspoon of chicken essence, and sprinkle in chopped green onions.