Sweet and sour pork ribs is a home-cooked dish, each has its own practice, there is no such thing as right or wrong, here is what I use, lazy home version, as long as there is patience, the probability of mistakes is relatively small. I remember that when I was doing sweet and sour, I liked to use ketchup to color. Later, I was despised by the old man again and again. I said that if I don’t fry the sugar, it is not the authentic sweet and sour taste. So, I finally changed my mind and corrected it every time. When sweet and sour, stir fry a color, color and taste are really different, especially the color, beautiful to not. Haha, so that lazy has the advantage of lazy, but Kung Fu is really kung fu. And this version of the ribs does not need to be fried, so it is relatively healthier.
Cut the ribs into small pieces, soak the water to the blood, spare
Chopped green onion, garlic peeled, ginger slice
Small fire will saute white sesame
The ribs are cooked well, boiled, drained and spared.
Pour into raw soak for 30 minutes
Put a proper amount of oil in the pot, a small fire, pour the rock sugar
Stir-fried sugar, stir until golden melts
Pour into the ribs
Add ginger, garlic, stir fry evenly
Add water to the ribs just before
Add balsamic vinegar, soy sauce
The fire is boiled, covered, turned to a small fire, 焖 8-10 minutes
Open the lid, cover the fire
Saucer, sprinkle with chopped green onion and fried white sesame seeds
The ratio of sugar to vinegar is about 1:1, but if you add more water, the time of simmering is a little longer, the taste of vinegar is easy to evaporate, so students who like acid can add it when the last fire is harvested. Some vinegar.