Chinese Food
Simple and delicious sweet and sour pork ribs
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Because my family loves sweet and sour pork ribs very much, so I have done a lot of research on this dish. I have tried many methods and consulted many people. Finally, I summed up the simplest and most delicious five step sweet and sour pork ribs. I want to share with you. There are many ways to make sweet and sour spareribs. Some people like brown sugar. It's easy to color. But I always think that the taste of brown sugar is not right. It's easy to get greasy. Some people like to stir fry the sweet and sour pork ribs first. They think it will make the sweet and sour pork ribs present a more beautiful color. But stir fry the sweet and sour pork ribs is not easy for the new cook to master. If you are not careful, it will be anti bitter. Some people like to put soy sauce. But. Soy sauce with sugar. It's a kind of braised flavor, isn't it? Some people like to cook the spareribs first. The meat will be easier to chew. But I don't think the sweet, vinegar and salt taste good enough. Others like to thicken the ribs after finishing. Let the sweet and sour juice cover the ribs. But I think the sticky juice of sweet and sour ribs should depend on the viscosity of their own sugar juice rather than thicken them. After trying all the above methods, summarize the following methods for you
Cooking ingredients
Cooking Steps
Step1:Chop pork ribs into small pieces. Soak in hot water for a while to make blood. Drain for later use.
Step2:In the pot, sit on the oil. After the oil is hot, directly stir fry the ribs. The oil is less. The ribs themselves have a little fat oil. It's easy to get greasy when the oil is big and sweetened. Stir fry the spareribs and add more sugar directly. Don't worry about the sweetness, because you can adjust the taste by adding vinegar later.
Step3:After the sugar is basically turned into vinegar, I use Baoning vinegar from Sichuan. In the above steps, fire is medium and small.
Step4:Add water. Yes, add water directly. Just submerge the spareribs. Add salt. Cook over medium heat until dry.
Step5:When the sauce is almost dry, continue to stir fry. The longer the stir fry time is, the darker the color of the ribs is. Stir fry until you think the color is beautiful. Add a small spoon of vinegar. Because the vinegar was put long ago. Then the cooking time is long, so the vinegar will be volatile. You can taste the sauce and add a small amount of vinegar as you like. Finally, sprinkle some white sesame seeds. Set up the pot and dish. The sour and sweet taste is absolutely tasty, not only attached to the surface. It's not greasy to eat. And you don't need to worry about the sugar paste at all.
Cooking tips:As for the proportion of sugar and vinegar, I can only say that the sour and sweet taste of individuals are different. Like my family, they like the sweet taste. So we can only suggest that you taste the sauce while making it. Adjust it to suit your own taste. Finally, after the juice is quickly boiled and dried, turn the medium and small heat to stir fry slowly. It's easy to stir fry and paste if you continue the fire. When you see a lot of little friends stir fry and paste..... Answer a few common questions-1. Vinegar can be used as balsamic vinegar or aged vinegar. 2. Iced sugar can also replace white sugar. 3. Put salt in the fourth step. 4. The bitter taste is that the sugar is fried. Remind the water to dry quickly again. 5. The oil really needs to be put less. When the oil is too much, it bubbles all the time. My friends think that the water hasn't been dried. As a result, if we continue to stir fry the sugar, it will be scorched. Actually, the water has dried up at that time. It's oil that bubbles. Be careful. There are skills in making delicious dishes.
