Chinese Food
Sweet and sour pork ribs
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This private sweet and sour pork ribs is the most delicious sweet and sour pork ribs I have ever made. None of them belongs to the dish style of wow in my heart when I eat them. No more nonsense. Now let's unselfishly release the secret - Japanese style sour plum. Students who have seen the canteen in the late night should remember to make rice with plum tea. A bowl of white rice is supported by a plum. When you make tea, you can make a meal. Meiboshi is a kind of pickled plum. It's very sour, very salty, almost no sweetness. It belongs to the category of pickles rather than preserves. There are not dyed light brown white cranberries. There are also red cranberries stained with Perilla or other colored plants. I use red cranberry. The color is beautiful and bright. Take one and crush it into the vegetables. Then take one and decorate it. It's full of color and taste. Just looking at the pictures can make your mouth water. In general, plum is sold in places where Japanese food is sold. There are cold and fresh ones as well as canned ones. I can't buy it
Cooking ingredients
Cooking Steps
Step1:Ginger slices, scallion slices, chop ribs into 3 cm long segment
Step2:Cranberry goes to the core and crushes into mud in stone morta
Step3:Mix sour plum puree, 2 tablespoons vinegar, 2 tablespoons sugar, 1 tablespoon raw soy sauce and 1 bowl of boiling water to make sauc
Step4:Bring to a boil with cold water, ginger slices and scallions. Rinse the blanched ribs with hot water, wash the froth and drain
Step5:Put a little oil in the pot and heat it over high heat. Stir fry the ribs with drained water for 3 minutes until they turn golden yellow to produce oil
Step6:Turn to medium and low heat. Stir fry 1 tablespoon of sugar in the middle and bottom of ribs for about 3 minutes until the sugar dissolves and turns light amber
Step7:Cook in sake. When the alcohol evaporates, go to step 3 to mix the flavor juice. Cover the pot and simmer for 20 minutes
Step8:Open the lid and heat for 35 minutes to dry the soup. Before starting the pot, cook in a few drops of vinegar and mix well. Fill the plate and sprinkle with cooked white sesame seeds for decoration
Cooking tips:1. If there is no mortar, it's OK to crush Cranberry with the back of the spoon. 2. Because there are few seasonings. Ribs should be fully deodorized. Boiling in cold water can remove the blood foam to the greatest extent. If you have time, you can soak the ribs in water for several hours to remove the blood. 3. Drain the ribs and then put them in the oil pan. Fry them until golden. 4. Pay close attention to the color of sugar and do not burn them. The final color of the finished product will be significantly deepened when you collect the juice. So don't fry too much at the moment. 5. The success or failure of this dish lies in the last minute. You must be patient to completely dry the soup to be successful 。 The judging standard is that the soup in the final pot bubbles like when it's fried with sugar. It's completely adhered to the ribs without any cloudy water. It's also slightly stretched. Pay close attention not to scorch in the last half minute 6. Acetic acid will volatilize during the heating process, so add a few drops of vinegar before starting the pot to strengthen the sour taste. 7. Sour plum is very salty. No need to add salt to make dishes
