For lazy, busy people and carnivores - sweet and sour pork ribs
There are many practices for sweet and sour pork ribs. Some of them have more steps. Some seasonings are different. My family does this. First, the small rows that are bought are washed. The packaged ribs sold in general supermarkets are relatively long. It’s best to lick it, you can get it in half, you can buy it that hasn’t been cut yet, let the supermarket staff help you get a little bit of it. I always feel that eating sweet and sour pork ribs is small, this is mine. Like, you are free :)
Take the soup pot, inject the water, and dig the small ribs into the pot. After boiling, remove the floating foam and blood foam. Add the shallots, ginger, and aniseed. Stew for 30-60 minutes to see your time. Yes, just licking it, so you can drink ribs soup by the way.
After the ribs are cooked, remove them and set aside to control the moisture. At this time, we make a bowl of sauce, 1 scoop of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of vinegar, 5 tablespoons of water, and the sauce can be made according to this ratio. How much sauce should be based on your ribs? To adjust. If you like different tastes, you should also increase or decrease the seasoning according to your needs.
Take the wok and pour the right amount of oil. If your wok is not a non-stick pan, then throw two or three pieces of ginger down, use a spatula to press the ginger piece and rub it in the pot, so that it will pour into the ribs. When you are fried, you won’t stick to it.
After the oil is hot, pour it into the ribs and slowly stir-fry with a small fire until the surface of the ribs is light golden yellow. Some practices are fried at this time, and some start to fry sugar. I don’t think it’s too much to fry, because we have made sour and sweet sauce ourselves, so we don’t fry sugar.
After the ribs are fried, pour the juice that has just been adjusted. The juice should be just before the ribs. After the fire is boiled, turn it to a small fire and slowly let it stew until it tastes. Then you can add a little according to your needs. Salt, when the soup is quickly dried, open the fire and dry it. You can cook some vinegar before the pot, and stir it up.