A dish that people in Jiangsu, Zhejiang and Shanghai love, the family will definitely, but if you do it well, you still need to work hard...
1 pick. The superior pork ribs, preferably with a bit of brittle bone, this part of the meat is soft and tender, the most suitable for sweet and sour pork ribs. Cut and wash.
2 ⃣️焯 water. Cold water pot, put a few pieces of ginger to simmer, simmer on the surface of the water to float the foam, remove the ribs and rinse with water, drain the water for use.
3 ⃣️ fried sugar color. Heat the oil in a hot pot, pour in 3 tablespoons of sugar and fry until the sugar color is yellowish to golden yellow.
4 stir-fried pork ribs. At this point, the temperature inside the pot is very high, quickly pour into the drained ribs, stir fry and melt the sugar until the edge of the ribs is slightly hard and a little caramel.
5 炖 small fire stew. Pour boiling water, the amount should be submerged ribs, then pour 1 scoop of cooking wine, 2 scoops of soy sauce, 4 tablespoons of vinegar, boil over high heat and simmer for 40 minutes.
6 ⃣️ big fire to collect juice. Add the right amount of salt, there is still a little broth left in the pot to stir fry, the color is even after the pot, you're done!
7⃣️ set on the plate. If there are conditions after the germination, then sprinkle a little white sesame, it will be more fragrant and beautiful~
Tip: The ratio of cooking wine, soy sauce, rock sugar, and vinegar is 1:2:3:4, using a large spoon.