I have always had a plate of "sweet and sour pork ribs" in my heart, which is simple and simple. It is a memory for me, but also a nostalgia, let me keep searching for its taste.
After 30 minutes of soaking in the pig's small water, drain the water, add salt, sugar, and scented wine for 2 hours or more to ensure that the basic saltiness has been incorporated into the meat~
Burn a pot of oil and fry the marinated ribs in brown red~
Clear water + soy sauce + rock sugar + rice vinegar (half amount, 2 tablespoons) + ketchup + ginger slice + Huadiao wine, boil and put in a fried ribs for 40 minutes~
After the time is over, open the lid and collect the juice. When the soup is thick, add the lemon juice and the remaining half of the rice vinegar (2 tablespoons). Stir fry evenly and serve the pan.
The ribs are mainly used to remove blood and bone residue. After draining the water, you can use your hands to slap the ribs and then squeeze the excess water out to avoid oil explosion. The marinated ribs need constant stirring until the ribs become slippery. And become sticky, it is in place~