The focus of this sweet and sour pork ribs is not to put soy sauce, coloring and thickening by sugar color Specific steps http://www.douban.com/photos/album/55081359/
Choosing the fine ribs, please ask the boss to cut into small pieces about 4-5cm long. Take it home and wash it, then put it in cold water. Add another piece of crushed ginger to simmer and cook.
After boiling water, a layer of blood will float on the surface of the water and be removed. Pick out the ribs and wash them thoroughly with warm water.
Drain as far as possible. At this time, you can peel 5-8 pieces of garlic according to your preference. Garlic burnt in sweet and sour pork ribs sauce is quite delicious.
Add vegetable oil (canola oil is good) in the pan to keep the fire
Put the watered ribs and garlic and the sliced ginger into the oil and slowly fry
If you like to have a bite, just fry for a while until golden, rotten teeth and like soft food. I fry until half cooked.
If the garlic is not enough, pick it up and put it in the oil pan and continue to fry until the surface is golden. This step prevents the rotten garlic from burning in the soup.
The fried ribs pot does not need to be washed, it contains extra oil, only the base oil is left, and two large pieces of rock sugar are thrown into the sugar color. Say more than this one can estimate the amount of rock sugar, so that when you add vinegar, you have a number. The amount of sugar is as much as possible. You don't need to add extra sugar when you adjust the sweet and sour sauce.
Big chunks of rock sugar don't matter. Slowly stir the small fire and slowly turn it into a small piece.
Keep small and medium fires, don't worry
Stir fry on the surface of the sugar liquid and start to make a golden bubble. Then immediately flush into the boiling water to stop the heating process. Please be prepared to cover the lid at this step. When you meet high temperature caramel, the bumped water is still very strong.
Add water to the amount that can submerge the ribs, add vinegar, salt and white pepper. The ratio of sugar to vinegar is about 1:1, and the vinegar should be slightly more. During the long cooking process, the vinegar taste will volatilize a part, leaving only the mellow vinegar. The best use of Baoning vinegar or Zhenjiang balsamic vinegar. Old vinegar can't make delicious sweet and sour pork ribs. The amount of salt depends on the amount of ribs. I tasted the proportion of the soup and added the ribs.
After the fire is boiled, turn to a small fire until the ribs are soft. This process takes about 60 minutes. Freshly cooked pork ribs are still as white as zombies
After half an hour, the color is already beautiful reddish brown. Just continue to cook.
After confirming that the boiled is soft, turn it into a large fire to collect the juice. In order to prevent the bottom of the pot from being shaken, please continue to shake the pot. Use a spatula with caution. The spatula will only separate the crispy pork ribs and the garlic.
Pick up juice
Finally, sprinkle the fragrant white sesame.