Sweet and Sour Pork Ribs is a beloved traditional Chinese dish known for its unique sweet and sour taste and crispy pork ribs on the outside and tender on the inside. Below, we will explain in detail the most authentic method of sweet and sour pork ribs, so that you can easily master the skills of making this delicious dish.
1. Prepare the ingredients.
1.Pork ribs: 500 grams.
2.Green onions, ginger and garlic: to taste.
3.Cooking wine: to taste.
4.Light soy sauce: to taste.
5.Dark soy sauce: To taste.
6.Sugar: To taste.
7.Rice vinegar: to taste.
8.Salt: to taste.
9.Essence of chicken: to taste.
10.Cooking oil: to taste.
Second, the practice steps.
1.Pork ribs treatment: Wash the ribs, cut them into evenly sized segments, and soak them in cold water for 30 minutes to remove the blood. Remove the ribs, drain and set aside.
2.Blanching: Blanch the ribs in boiling water to remove blood and impurities, and remove the ribs for later use.
3.Stir-fry: Add an appropriate amount of cooking oil to the pot, heat it and add the green onion, ginger and garlic and stir-fry until fragrant. Sauté the ribs in a pan until lightly browned.
4.Seasoning: Add cooking wine, light soy sauce, dark soy sauce, sugar, rice vinegar, salt and chicken essence, stir-fry evenly, so that the pork ribs can fully absorb the flavor of the seasoning.
5.Stew: Add an appropriate amount of water, cover the surface of the ribs, cover and simmer. During the simmering process, turn the ribs in a timely manner to avoid sticking to the pan. Cook until the ribs are cooked through and the soup is thick.
6.Remove the juice and serve: Remove the cooked ribs and drain the water. Continue to boil the soup in the pot until thick, then put the ribs back into the pot and stir-fry evenly, so that the surface of the ribs is coated with a thick layer of sweet and sour sauce. Finally, serve the ribs on a plate.
3. Precautions.
1.The handling of the ribs is very important, to ensure that the blood is fully removed, so that the cooked ribs will not have a fishy smell.
2.The heat should not be too high when stir-frying, so as not to burn the surface of the pork ribs and affect the taste.
3.During the boiling process, pay attention to the consistency of the soup, and turn the ribs in time to prevent them from sticking to the pan.
4.When collecting the juice, the heat should be low, so as not to dry the soup too quickly and affect the taste.
Through the explanation of the above detailed steps, I believe you have mastered the most authentic method of sweet and sour pork ribs. Try making this delicious dish on the weekend or in your spare time and share the joy of food with your family