The rich red and bright sauce puts a gorgeous dress on the pork chops~ the white sesame sticks evenly on the top~ Is the tempting dressing a unique appetite? Clip a piece, the sauce slides into the tip of the tongue~ The sweet and sour taste of the hawthorn goes into the deep throat~ The taste of sweet and sour taste always makes people want to eat the impulse of the plate~ The smell of the fluttering is born~ I once brought it to The unit gave the new colleagues to eat ~ began to cheek with a bright smile ~ but then the eyes became red - maybe this eat, entered the stomach, also entered the heart, brought out the old man, brought out the old things ~ for a moment Can't suppress the inner waves!
1. Pig small sputum 剁 5cm long section, put the oil in the pot to heat, put a small discharge into it, slowly and evenly fry with a small fire, remove and spare.
2. Leave the base oil in the pan, pour in sugar, stir fry slowly on low heat, stir until the sugar is completely melted by heat, and turn into a dark brown sugar color.
3. Put the pork chops, ginger and green onion into the pan and stir well. Then add the cooking wine and soy sauce, salt and hawthorn, add enough water to completely immerse the pork chops, and boil the fire. Cover with fire and cook for 40 minutes.
4. Open the lid and turn the fire to thicken the remaining soup. When the soup is gradually reduced, cook the balsamic vinegar, stir fry evenly, and finally sprinkle with white sesame.
Forgot to send a reunion photo, make up, cough!
1. When the sugar starts to color, the change is very fast. It is necessary to keep stirring and grasp the time, and put it into the piglet row in time to avoid frying the sugar color. 2. The bones in the middle of the pig's row are finer and the meat is thicker. It is best to use the ribs in this part to make sweet and sour pork ribs.