Regarding sweet and sour pork ribs, I think there should be a delicious standard: that is, the color is bright red, dry and moist, sweet and sour; But eating a lot of sweet and sour pork ribs is not meaty like stewed pork ribs, there is no such dry aftertaste, it is very hard to fry, and it is not moisturized when it is eaten, and it will appear oily when placed a little. Phenomenon, people feel greasy when they look at them~~ So it seems that the simplest and most home-cooked dishes are the hardest to do, because unlike the innovative dishes that are not familiar to those who have not tasted many people, the home cooking is everyone’s special Familiar taste, so it's not good to eat, you will know when you taste a piece. The practice of sweet and sour pork ribs is always trying to be modified. I feel that there is always a shortcoming in the taste. I have been unable to find a solution. Later, when I was eating a small snack, I felt that the taste was particularly good. There was a moisturizing soup, so I finally found a better way in the experiment. The sweet and sour pork ribs made this time are really dry but not dry, neither soft nor chewing, nor It will hardly bite, even if it is cool, there will be no oil leakage, it can be eaten as a delicious snack.
Raise the ribs into sections of about 5 cm, then wash them into the pot and add water without ribs.
Boil the pot, then use a spoon to clean the floating foam. You can use the fire to boil the floating foam, which makes it easy to clean the floating foam.
Put in the ginger pieces of the pine, add the star anise, pepper, cooking wine, green onions, cook over low heat, cover the pot for 40 minutes, the ribs are well cooked.
Remove the ribs and control the soup, put the starch in the basin, and turn the bowl upside down with both hands, so that the ribs are evenly adhered to a thin layer of dry starch.
Pour the wok into the salad oil or other cooking oil, heat it to a slight smoke, put the ribs in
In the middle of the fire, the ribs will be fried to the discoloration, and the oil can be removed. Do not fry too much.
Pour the oil out of the pot, leave a little bit on the bottom, then put 20 grams of rock sugar into a small fire and slowly melt the rock sugar.
After the sugar is melted, the sugar liquid will change color and will foam. When the foam is to be scattered to both sides.
Put 200 grams of soup cooked in pork ribs, put the fried ribs into it.
Put 50 grams of salt, rock sugar or sugar, a little pepper powder, slowly cook slowly, if you think that the color of the pork ribs you are not deep enough, you can drop a few drops of soy sauce
Slowly simmer until the soup is thick and dry.
Put 25 grams of balsamic vinegar and simmer the soup
After the soup is concentrated, topped with a proper amount of sesame oil and stir well.
Sprinkle with cooked sesame seeds