Sweet and sour pork ribs, a traditional dish with local characteristics in Wuxi City, Jiangsu Province, arose in the Guangxu period of the Qing Dynasty (1872-1909), formerly known as "Wuxi Meat Bone". It is famous at home and abroad for its unique flavor of red color sauce, oily but not greasy, crispy flesh, salty and sweet, rich bone, and strong juice, and many tourists come to taste it.
By Liu Xiao Chef
<h2>Royalties</h2>
Pork ribs 500 g
Onion to taste
Ginger to taste
2 octagons
Peppercorns to taste
5 dried chili peppers
3 incense leaves
1 scoop of light soy sauce
Balsamic vinegar 3 scoops
2 scoops of sugar
2 scoops of cooking wine
Cooked white sesame seeds to taste
Rock sugar to taste
<h2>Practice steps</h2>
1. Step 1: Chop the pork chops into small pieces and set aside!
2, the second step: green onion cut into sections, ginger slices, all kinds of large ingredients put away and set aside!
3, the third step; add water to the pot, add cooking wine shallots ginger and all kinds of large ingredients, boil on high heat, add ribs, cook ribs into the flavor and fish out! (about 15 minutes)
4. Step 4: Fish out the ribs to control the dry water, plate and set aside!
5. Step 5: Cook the soup of the ribs, remove all kinds of onions and ginger and large ingredients, and set aside!
6. Step 6: Take a small bowl, add 2 spoons of cooking wine, 1 spoon of light soy sauce, 2 spoons of sugar, 3 spoons of balsamic vinegar, stir well and set aside!
7, the seventh step; add a small amount of bottom oil to the pot, put in the appropriate amount of rock sugar, fry the rock sugar to melt the caramel color, quickly add the ribs and stir until evenly colored, stir evenly in the poured mixture of the sauce, pour in the appropriate amount of cooked pork rib soup, boil on high heat, cook on low heat to taste, wait for the ribs to taste, open the high heat to collect the juice, collect the juice soup thick, fish out, sprinkle with an appropriate amount of cooked sesame seeds, you can serve!
<h2>Tips</h2>
1. It is best to cook the ribs in an underwater pot, so that the nutrients of the ribs can be locked in the best, if the nutrients of the cold underwater pot are all cooked into the soup, the ribs will have no nutrition! 2. Rock sugar stir-fry sugar color, low heat slow fry melting, be sure to fry caramel color, so that the ribs are easy to color!
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