Chinese Food
Sweet and sour pork ribs
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I made this sweet and sour pork ribs from my father until I grew up. It's very popular with my relatives and friends. But after eating all kinds of sweet and sour pork ribs, it seems that my family is the only way to do this. Nickname it ancestral
Cooking ingredients
Cooking Steps
Step1:Chops
Step2:Chop and ginger in cold water, add cooking wine and salt.
Step3:It's about 15 minutes after the water boils. After the ribs are pulled out, the soup can be reserved for a hot dish.
Step4:Deep fry in the oil pan until both ends shrink. It's slightly golden. If you like the crispy fried for a long time, don't fry the bad toothed ones for a long time. You can take out the yellowish ones.
Step5:I usually fry it like this. I like to make it with fine chops. Today, I teach my neighbor how to make it. The chops she bought have keels. They don't affect eating. The keel is not easy to chew, but it tastes better after hanging juic
Step6:Keep the bottom oil in the pot. Add soy sauce (note soy sauce. It's not raw soy sauce or old soy sauce) and sugar. Sugar is slightly more than soy sauce. Boil.
Step7:After the sugar is boiled, turn to a small fire and continue to boil. Taste the salt with chopsticks. It's generally OK. At this time, the sugar you taste is pure, sweet and not fragrant enough.
Step8:Use the spatula to pull the soy sauce syrup slowly. The water evaporates. The syrup becomes more and more thick. When you lift the syrup with the spatula, it doesn't fall directly like water. The fire is almost the same. Pay attention to be patient and use a small fire throughout the whole process. Otherwise, it is easy to overturn. It's crunchy when the sugar is boiled. It's not delicious. It may be pasted.
Step9:I usually don't want to cook like this. I don't want to be too sticky. I can smell a caramel smell near by now.
Step10:Stir fry the spareribs over low heat.
Step11:Stir fry evenly and quickly here. Add some balsamic vinegar and stir fry quickly for 10 seconds. Make the vinegar evaporate and mix the acid in the sugar juice. Then turn off the fire. Vinegar can be tasted with a small amount. Friends who don't like acid usually add a half pot shovel of vinegar. It depends on the acidity of the vinegar you buy. A small amount of vinegar. If you don't taste acid enough, you can add some vinegar and start a fire again.
Step12:Turn off the heat and stir fry the sesame seeds evenly after the vinegar flavor is gone, and then you can start the pot
Step13:After half cold, you can draw. The sugar is not thin. The drawing is not long. But the taste is really. Absolutely
Cooking tips:PS - when choosing ribs, don't make too many pure pork chops. Otherwise, the soup can't be soaked into the innermost meat. You can see the ribs in the picture. The meat quantity is moderate. There are so many meat on the ribs that you can cut part of it. This is the most delicious meat of fried crisp meat. We call it the flesh of ribs. We have a chance to write a practice. It's super delicious. Add a gram or two of salt to stir up the meat when cooking the ribs. Salt flavor mainly depends on soy sauce. The combination of soy sauce + sugar + vinegar is the soul of this dish. Sugar > soy sauce > vinegar. If sugar is 200g, soy sauce is 100g, vinegar is estimated to be 510g. This is my random estimation. I can't make it salty every time. You can't boil syrup with less soy sauce polysaccharide. Vinegar must be put less. A little more will make it sour. If you don't put more, stir fry it over medium and low heat to let the vinegar smell evaporate. There are skills in making delicious dishes.
