The sweet and sour pork ribs in the restaurant are so delicious, what are the skills?

Sweet and sour pork ribs are a classic home-cooked dish, which can often be eaten in daily life. They are sweet and sour, rosy in color, and have an appetite when they look at them. Some time ago, everyone was cooking pasta. Although pasta is delicious, if you eat it for a long time, you will miss the taste of cooking with white rice. So today, I bought a catty of ribs to satisfy my appetite.

Home-cooked version of sweet and sour pork ribs, the method is very simple, you don't need to fry them yourself. The fried pork tastes delicious, but the meat will be softer without oiling. Some people say that the sweet and sour pork ribs sold outside are particularly rosy, but the color will be much dimmer when you cook them at home. In fact, this is the most critical step in making sweet and sour pork ribs. As long as you are patient, you can make sweet and sour pork ribs as delicious as your restaurant.

Practice of sweet and sour pork ribs

Prepare ingredients

Sparerib, onion, ginger, garlic, rock sugar, cooking wine, sugar, soy sauce, balsamic vinegar.

operation sequence/order

Step 1: Cut the onion into sections and slice the ginger for later use. Put the ribs in clean water, add some edible alkali to clean them, remove blood and impurities on the surface, and then rinse them twice in clean water until the water for washing the ribs becomes clear, so that the ribs have no fishy smell.

Step 3: add water to the pot, heat it, put the ribs into boiling water, add some onions and ginger, blanch for about three minutes until the ribs change color, and then take them out for later use.

Step 4: Mix an all-purpose sweet and sour juice, add 1 tbsp cooking wine, 2 tbsp soy sauce, 3 tbsp white sugar and 4 tbsp balsamic vinegar to the bowl, and stir until the sugar melts.

Step 5: Stir-fry a sugar color, pour oil into the pot, add a handful of rock sugar, stir-fry on medium heat until the rock sugar melts into syrup, and when bubbles appear on the surface, turn down the heat and heat slowly, and the syrup becomes darker and darker. If the color of fried sugar is not well controlled, you can also add water and rock sugar to fry sugar, or add water and rock sugar to fry sugar.

Step 6: Add the ribs to reddish brown, stir-fry until the ribs are colored. Stir-fried sugar color to make the finished product rosy. Watch the heat. It is not easy to change color when the heat is light, and sugar will burn and become bitter when the heat is heavy. If you really can't master it well, you can also add soy sauce to color it.

Step 7: After the ribs are colored, add spices and stir fry, and then add the prepared sweet and sour juice. Stir-fry for a while to let the ribs absorb some of the sweet and sour juice, then add hot water to the ribs, cover the ribs and stew for more than 40 minutes. If there is not enough water in the middle, you can add some hot water. Never use cold water. Cold water will make the meat tight.

Step 8: After the ribs are stewed soft and rotten, open the pot cover, pick out the seasoning inside, and then open the fire to dry the soup. Because there is a lot of sugar in the soup, the soup will get thicker and thicker until it is finally absorbed by the ribs. Only the soup that has survived will be ruddy and bright, which is also the color of the sugar in the soup being boiled into syrup. Therefore, when making sweet and sour pork ribs, you must patiently collect the soup. Finally, the heat should not be too big to prevent the soup from being boiled.

Put it on a plate and finally pour the soup left at the bottom of the pot. Soft, tender, sweet, ruddy and shiny sweet and sour pork ribs are ready. It's simple and rich in flavor, especially suitable for eating. I heard that everyone has brought their own lunch boxes recently, and this sweet and sour sparerib is a good choice.

skill

1, ribs should be soaked in blood in advance, and edible alkali or baking soda can be added, so that the grease and impurities on the surface of ribs can be cleaned. After soaking in blood, wash it twice with clear water.

2. When you iron the ribs, you can break them as long as the blood is removed. Don't burn for a long time, the ribs will harden and get old.

3. I like the fragrant and chewy taste, which can be fried or fried with ribs. If you like soft rotten meat that melts in your mouth, stew it directly without frying it. The fried ribs will be tight.

4. Stir-fry the sugar with oil or water. When the sugar is fried to reddish brown, you can add the ribs. When the fire is light, the color is light, and when the fire is heavy, sugar will burn and become bitter.

5. After the ribs are stewed until soft and rotten, you need to collect the soup. There is a lot of sugar in the soup. When the soup is thick, the ribs will be more delicious, and the color will be ruddy and shiny. Be careful not to cook when collecting soup.