Chinese Food
Sweet and sour pork ribs are delicious until the soul leaves the body
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I've used several methods to make sweet and sour ribs. How can I color them properly? How can I keep the bright taste of sweet and sour? How can I keep the most meat flavor? I told you all about it.
Cooking ingredients
Cooking Steps
Step1:Soak the spareribs in cold water for about half an hour in advance. Remove the extra blood and drain them for standb
Step2:Stir fry ginger slices with a little oi
Step3:Stir fry the lower ribs. Dry the water until the ribs are slightly burnt yellow. This will better lock the gravy and flavor than the blanching water. It will also remove the fishy smell
Step4:Add cooking wine, raw soy sauce, old soy sauce and balsamic vinegar. Acetic acid will volatilize in the cooking process and ribs will rot more easily. There are also rock sugar and octagonal. Stir fry until evenly colored. Don't add too much old soy sauce here. Prevent too heavy color when collecting juice
Step5:Add hot water to the ribs. Season with sal
Step6:Cover the pot and simmer for an hour or so. If the pot is sealed well, you don't need to add water in the middle. If you need to add water, you must heat it
Step7:The meat has shrunk to the bone. It's basically stewed. Open the lid and put in the excess soup. When it's thickened, it's OK to have bubbles. Don't completely dry it. At this time, observe the color of the ribs. If it's not bright enough, you can add a small amount of old soy sauce or braised soy sauce for color matching. It's more reliable than adding too much at the beginning and then blackening
Step8:Another pot. Add a small amount of oil. Two spoonfuls of sugar. Boil the sugar over low heat until it turns brown
Step9:Pour in the ribs, stir fry them and color them. It's also the most soul sour and sweet taste of sweet and sour pork ribs given by this process. It's better than sugar color in the early stage
Step10:Stir fry and pour a spoonful of balsamic vinegar in. It's not bad to use fruit vinegar here; stir fry until the soup is almost dried, and then you can turn off the heat and get out of the pot.
Step11:Put it on the table. Salivate.
Cooking tips:1. Make sweet and sour pork ribs. If you like to chew bones, you can cut them into small front rows. You can make a dry and strong taste. It's more fun to chew them. If you like to eat meat heartily, you can choose ribs with more meat. It's fragrant, soft and boneless when it's cooked ('omega '). 2. Generally, sweet and sour pork ribs use sweet vinegar. The taste of old vinegar is totally different. Fruit vinegar is also good if you have fruit vinegar. There are skills in making delicious dishes.
