The sweet and sour sweet and sour pork ribs with a hint of dried tangerine peel, the taste is very special, a few pieces on the table, eating a little tired. Really delicious, try it~
Wash the piglets with small pieces of sputum, add two pieces of ginger and a bit of cooking wine in the pot, boil the water, and then cook in the ribs for two minutes. Pick up the water and wash it off with warm water.
Wash the slices with ginger and wash them with scallion;
The dried tangerine peel is soaked in soft water to a soft place. Use a knife to gently scrape off the white part of the inner layer and cut into small pieces for use;
1 tbsp of cooking wine, 2 tablespoons of soy sauce, 2 tablespoons of vinegar, 2 tablespoons of sugar, poured into a small bowl, and evenly mixed into sweet and sour sauce for use;
Put the oil in the pot and heat it, sauté the scallion and ginger slices, put in the ribs, stir fry until the golden scalp on the ribs surface;
Pick up the fried pork ribs and ginger and scallion, and keep the hot oil in the pot;
Add a small amount of rock sugar to the hot oil;
Stir fry until the sugar is melted;
Add ribs and ginger onion and stir fry, so that each rib is stained with sugar;
Pour into the prepared sweet and sour sauce and mix thoroughly;
Add boiling water that has not been ribs, and then put the washed dried tangerine peel. After the fire is boiled, cover the lid and cook for half an hour.
Add the raw powder after half an hour, and quickly simmer the juice to the pan. If you have a question, please add me to WeChat: tangtang20091002
1. Chenpi is best to use the dried tangerine peel of Guangdong Xinhui. 2. When the last step of the fire is to collect the juice, be sure to turn the ribs at the side of the pot to avoid burning.