Sweet and sour pork ribs are a dish from snacks to big hometown dishes, and also a must-have for family banquets to be friends and family.
The raw ribs are repeatedly washed with water to control the dry water. The hot pot is placed in a spoonful of salad oil, and the lower row of bones is fried until the two sides are discolored.
Pour the fried pork ribs with boiling water, immerse the ribs in the water, put a spoonful of rice wine, a spoonful of soy sauce, three spoonfuls of vinegar, add some salt, boil over the fire, turn to medium heat for half an hour to the bottom of the pot. Thin layer of juice.
Add the right amount of rock sugar to collect the juice.
Sprinkle with sesame seeds on the table.
1. The ribs must be washed repeatedly to remove blood and use kitchen paper to control the moisture. Because this method does not simmer the bones, directly fry the oil pan. 2. Burn the ribs with boiling water, the meat is more tender and fragrant. 3. The rock sugar is easier to color, and the sweetness is not too greasy. 4. If you open the water, you should not have the ribs. When the small fire is slow, when the juice is thick, add sugar. Add sugar and use the fire to collect the juice.