Sweet and sour pork ribs that every family can cook, how to make them delicious?

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Sweet and sour pork ribs that every family can cook, how to make them delicious? Today, at the request of the topic, I will talk about sweet and sour pork ribs. In summer, when the weather is hot, people's appetite will decrease, but sweet and sour pork ribs are very popular in summer. Sweet and sour taste can stimulate people's taste buds and increase their appetite. The color is Bordeaux and the taste is sweet and sour. The magic of this dish is that each cuisine has its own figure and its practice is different. Almost every family makes it, but it tastes different. Our chef has a jargon: there is no exactly the same dish in the world. Even if I tell you the skills, cooking methods, ingredients selection, cooking time and so on, you can't cook the same dish. But the taste can be similar. Today, I will share with you the practice of sweet and sour pork ribs made by my family:

-Sweet and sour pork ribs-Features: the color is bordeaux, fragrant and juicy, and the method is simple.

Ingredients used: 400g of spareribs, 30g of shallots, 30g of ginger, 50g of yellow rock sugar, 1 star anise, 20g of garlic, 40g of rice vinegar and a proper amount of salt.

Processing technology: (1) Chop the ribs first, then soak them in clear water for half an hour to remove blood and impurities in the middle, and then take them out and drain them. Key point: soak the ribs and then blanch them, which will easily shrink the meat quality and affect the taste. Then sprinkle some salt on the ribs and grab the glue. The key point: the pickled and savory ingredients must be glued well in order to eat the taste in the meat.

(2) Cut the garlic in half, slice the ginger and cut the onion. Chop the ribs. Key point: the ingredients need to be cut bigger, so that they can be picked out and the dishes are more beautiful. It is best to choose onions. First, cooking is easier to taste, and second, it is not easy to spoil. Chopped ribs actually look better. My ribs were spoiled by the master. Garlic seeds should be cut, not patted, which is easy to produce moisture, destroy nutrients and deteriorate easily.

(3) Pour enough oil into the pot, add two star anises, and raise the temperature to 60% heat. Key points: when frying ingredients, the amount of oil must be sufficient to avoid the situation that half of them are fried in the oil pan and half of them are still exposed in the air, which may easily lead to different raw and cooked, different colors and different ages. 60% oil temperature is about 180 degrees. Look at the pan surface, there is a slight smoke rising, indicating that the oil temperature is almost the same. Then pour the ribs into the pot, fry until the surface is slightly yellow, and take out the oil control. Key points: the oil temperature must be enough, the ribs should be put in quick setting, and the water inside the ribs should be locked, so that the ribs will be more tender. Cooking needs to grasp every detail. Adding star anise to the oil pan can enhance the flavor and remove the fishy smell in the ribs.

(4) Wash the pot and boil the steam, pour in a little oil, add rock sugar, and stir fry over low heat until golden brown. Key point: This dish doesn't need to stir-fry the rock sugar into sugar color, just golden color, because the color of sugar will deepen when frying ribs, which is also the key point. Secondly, stir-fry sugar, stir-fry in one direction to avoid uneven stir-fry of some sugar.

(5) When the sugar is fried to golden brown, immediately pour in the ribs and stir them evenly, let the sugar hold the ribs, and then pour in the garlic, onion and ginger slices and stir them evenly. Key points: ribs must have garlic seeds and garlic flavor. Ginger can remove the fishy smell and increase the flavor of meat.

(6) Cook rice vinegar in the pot, bring it to a boil, and turn to low heat to collect juice. After collecting juice for five minutes, add sugar for the second time, first season with low fire, and then turn to high fire to collect juice. Finally, add some soy sauce and a little salt to taste. "key: the second sugar addition is to neutralize the taste between sugar and vinegar. The ratio of vinegar to sugar is two to three, and sugar inhibits acid.

(7) I hope you like this work. See you next time.

Cooking is long, enjoying quietly, and there is always a dish that warms people's hearts.

No matter how time passes, keep the food and the beautiful scenery will always accompany you!

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