Chinese Food
Sweet and sour pork ribs
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Share a red, bright and attractive sweet and sour pork ribs. How can we make a good product with red, bright and oily color? Why don't you use soy sauce? It's mellow and fragrant? How can I make this dish delicious without being greasy? What's the trick here? Look at the recipe. You'll be enlightened.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients - ribs - 1000g. Wash the ribs and soak them in cold water for at least half an hour.
Step2:Prepare ingredients - onion-1 root, ginger-1 piece, star anise-2 pieces, fragrant leaves-3 pieces, cinnamon-1 section, bingtang-200g (including those used for stir frying sugar color and seasoning), salt-10g, cooking wine half small bowl, vinegar-1 small bowl, white sesame - right amount. The taste depends on your preference. After testing, I think the best taste is when the ratio of sugar vinegar cooking wine is 3-2-1.
Step3:Blanch the soaked ribs. When blanching, cool the pot. When the color of the ribs turns white, remove them. Use warm water to wash the blood foam on the ribs and control the dry water for standby.
Step4:Pour in the bottom oil in the pot. Stir fry the star anise, fragrant leaves, cinnamon, scallion and ginger together with the spareribs which can control the dry water content. The purpose of this is to stir fry the extra fat of the ribs, and make the flavor of spices fully immersed in the ribs. This is the key to making ribs fragrant but not greasy.
Step5:Turn off the fire when the fragrance of spices comes out and there are small golden shells on the surface of ribs. Put them out for use.
Step6:Start over. Stir fry sugar. Pour in oil and sugar. Stir fry over medium low heat. As the temperature rises, the sugar melts. I use the ice sugar to stir fry the sugar color. This is the trick of the crystal red color.
Step7:Keep stirring with a shovel. You will find that the color of sugar gradually changes from white to brown. Keep stirring. There are bubbles. They are close to what they need. Don't be distracted. Turn off the fire when the sugar color is brownish red and there are big bubbles.
Step8:Pour the ribs into the sugar color. Turn on the medium heat again. Stir evenly the sugar color onto the ribs.
Step9:Add cooking wine and warm water. The amount of water is just over the ribs.
Step10:Cover the pot and simmer for 40 minutes. If you use a pressure cooker, it will save time. Usually, you can press it for 15-20 minutes to mature.
Step11:When the ribs are cooked, open the lid and collect the juice over high fire. Add salt, sugar and stir well.
Step12:Cook vinegar along the edge of the pot. This will make the vinegar smell instantly aroused.
Step13:Stir fry until the soup is thick and evenly hang on the ribs. Turn off the heat. Decorate with white sesame.
Step14:The color is red, bright and oily.
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Cooking tips:1. The size of spareribs determines the stewing time. It is suggested that the size of spareribs should not be too large. 2. Soak the spareribs in cold water to make the blood water in the spareribs exude and achieve the purpose of deodorization. 3. When blanching and scalding ribs, you need to cool the underwater pot. 4. The sugar color fried with ice sugar is more red and attractive than white sugar. 5. Add salt when collecting the juice to prevent the protein from solidifying due to adding salt too early. The meat will be firewood. 6. When collecting the juice, cook the vinegar along the edge of the pot. The vinegar fragrance can be volatilized to the extreme, so as to prevent the vinegar fragrance from disappearing due to adding vinegar too early. 7. The proportion of sugar vinegar cooking wine is 3-2-18. Please do not reprint without the permission of the author. No stealing in any form. Thank you. There are skills in making delicious dishes.
