Pork ribs, sweet and sour pork ribs, it is very convenient to make pork sauce.
The ribs are dipped to the blood (immersed in the pot for half an hour, pay attention to change the water several times)
Pour the pork sauce into the ribs
Grab the hand well, grab a little more, and let the sauce and flesh fully blend
The ribs are sealed in plastic wrap and placed in the refrigerator for 3 hours (can also be placed directly into the storage bag)
Put the cooking oil in the pot and heat it. Pour in the marinated ribs and sauce for a while. Cover the lid and heat it for 8 minutes. (The time of burning the ribs is adjusted according to the size of the ribs and the thickness of the meat on the ribs. )
1. If there is less sauce in the ribs after pickling, you can add a little water to cook at the end. 2. The sugar in the barbecued pork sauce is relatively high. Pay attention to the heat when frying, otherwise it will be easy to paste.