There are many practices for sweet and sour pork ribs. Every family in each region has different practices. I like to use this simple method to simply season and make sweet and sour sweet and sour pork and ribs.
The ribs were cut into 40 mm long sections and washed repeatedly with water. Rock sugar is knocked into small pieces in advance
In the wok, heat the water to about 80 degrees of warm water, put it into the ribs, and wait for the water to open. When the surface of the soup floats, you can remove the ribs.
Heat the wok, add two tablespoons of vegetable oil, add pieces of rock sugar, and fry the sugar with a small fire.
Stir with a spatula while frying until the sugar color changes from white to light yellow and then turns golden yellow
Drain the ribs thoroughly over the water, pour into the wok, and stir fry until all the sugar is evenly wrapped.
Add boiling water, the amount of water has not been ribs, then add vinegar, soy sauce and cooking wine
Cover the lid, turn the water on and simmer for 40 minutes.
When the broth is burned to a quarter of the amount, season with salt.
Open the lid and boil the soup until thick, that is, the soup is bubbling, then you can start the pot.
After the pot, even the soup is served together, and the white sesame seeds can be sprinkled on the surface.
1. Wash the ribs repeatedly and reduce the blood inside. The meat that comes out of this way will not be firewood. 2, fry sugar with sugar, not only the color is more red, and the taste is better than ordinary sugar. 3, when the ribs are drowned, don't take too long, the meat will be less when the time is too long, and the ribs can be removed when the surface of the soup floats. 4, the ratio of sugar and vinegar is 1:1, this amount is best to weigh, otherwise it will be too sweet, or too sour. Don't be stingy when you put sweet and sour vinegar. It is sweet enough, sour and salty, so that it is delicious. 5, southerners like to eat hard and chewy ribs, then burn for 40 minutes. Northerners like to eat soft and ribs, then burn for 60 minutes. 6, premature release of salt meat is easy to get old, so it is better to put the juice at the end. 7. When frying the sugar color, use slow fire and stir fry. Do not stop stirring with the spatula. The speed of frying the sugar color with oil is very fast. When you see the brown color, you will immediately add the ribs and stir fry. Otherwise, the time for frying is too long. It will become bitter. 8. When you finally collect the juice, you should look around and see that the soup has a big bubble, and you will soon turn off the fire. Otherwise, the juice will be dried for a long time, only the oil is left.