Sweet and sour pork ribs belong to the Jiangsu and Zhejiang cuisines and are especially popular among Shanghainese. As a home-cooked dish, it is good to eat cold food and dine at the banquet. There are many kinds of sweet and sour pork ribs in the kitchen. I have tried a lot, but my favorite practice is still the steps that are followed by my family. My favorite sweet and sour pork ribs are divided into three layers. The sweet and sour sugar is outside, the crispy is in the middle, the meat is fresh and tender, the translucent amber is bright and crystal clear. Cooking is mainly about watching the fried meat. The "sweet and sour braised pork ribs" that is boiled in water is not the content of this recipe.
Miscellaneous rows should be used, the shape and size are different, and there is a little fat in the inside, so that the fried meat will not dry. Ribs are not very suitable for this recipe
Wash the ribs, add the rice wine, and mix well with salt. Pour starch into sizing and evenly wrap the ribs
The oil pan is hot for 6-7 minutes. Don't let all the ribs go down together and smash it into a ball. I usually smash the ribs in 2 batches. Each batch is fried to 8 minutes for the first time, and then fried in a frying pan until golden crispy.
Another pot, add a little water, add sugar, slowly fry the color,
Inject a boiled water, add Zhenjiang vinegar and ginger. I will put some old-fashioned extracts, and I like the sauce. But don't put too much soy sauce, don't smear with a smear of old paint.
The sweet and sour sauce rolls, let the vinegar slightly evaporate some 'raw taste'
Prepare water starch, ribs and pan, pour the appropriate amount of water starch, stir fry and wrap, sprinkle some chopped green onion, and garnish white sesame
Of course, you can also remove the sweet and sour juice step, sprinkle with salt and pepper powder, which is salt and pepper ribs. The ribs must be a little fat, fried for a long time, easy to dry the lean meat and tasteless. The small ribs that Shanghai people say are generally divided into ribs, miscellaneous rows, and soup ribs. Everyone knows that the ribs are cut out from the big bones. The bones are less fleshy and the price is low. It is generally produced by the school canteen and the unit canteen. The most soups in the house are not used to make sweet and sour pork ribs.