Materials
Step 1 Blanch and drain the water, pour a little oil into the pot, pour the pork ribs into it and stir-fry, and change color slightly to serve.
Step 2 Add a spoonful of cooking wine, 2 spoons of light soy sauce, and 3 spoons of sugar to the pot (6 spoons of vinegar for rock sugar, 4 spoons for those who don't like acid). Personally, I find 5 to 6 tablespoons taste better. A full scoop is 15ml.
Step 3 Fry the ingredients.
Pour in the sauce and 1-2 star anise, stir-fry evenly.
Step 4 Add dark soy sauce to color.
Step 5 Add the water that has not passed the ribs, cover the lid and simmer for 40-60 minutes on low heat, adjust the time by yourself when the fire is large, or you can reduce the juice after 15 minutes of high pressure, according to your own taste, I am OK with a little bit of soup left (slightly thickened after the feeling, the soup becomes thick).
Step 6 Pour the pork ribs into the casserole and simmer for more than 40 minutes, the minimum fire and the minimum fire simmer slowly, the water simmers to the remaining one-third of the water and turn on the high heat to collect the juice, the fire can be turned on a little bigger on medium heat, the juice should be kept stir-frying, it is not easy to paste the pot, after the water is reduced, add the water starch to thicken and sprinkle a large handful of sesame seeds, so that the taste is better.
Step 7, then the sweet and delicious sweet and sour pork ribs are cooked.
Sweet tooth that's hard to resist