Home-made sweet and sour pork ribs, sweet and sour plums, the taste is more abundant, adults and children love to eat
The people's table is indispensable to sweet and sour dishes, and the classic is the sweet and sour ribs, sweet and sour ribs originated in Zhejiang, is a typical Zhejiang dish. In fact, the authentic sweet and sour pork ribs method is very exquisite, first of all, the ribs should choose a net rib, and then the ribs will remove the blood water, drain the water and marinate into the taste, you then wrap the flour and fry until golden brown, and then fry the sugar color into the ribs, and then pour in the rice vinegar and sugar.
In fact, each local method is quite different, but the delicious sweet and sour ribs are amber, ruddy in color, and the taste is sweet and sour. Today, teach you to make a home-made sweet and sour pork ribs, after the improvement of the addition of sweet and sour plum, the taste is more abundant is also a dish that adults and children love to eat.
The sweet and sour ribs made of plums are moderately sweet, not greasy, the ribs are soft and tender, the taste is rich, and they will not feel the abruptness of any kind of seasoning, especially the mothers who have children at home, they must learn this dish, it is simply too much to eat.
The method is not difficult, let's take a look at the specific operation.
【Dishes】: Plum sweet and sour ribs
【Cooking ingredients】: 1 pound of pork ribs, 6 plums, a small piece of ginger, a suitable amount of cooking oil, a moderate amount of rock sugar, two spoons of cooking wine, a large spoon of braised soy sauce, an appropriate amount of rice vinegar, a spoonful of salt, and a handful of white sesame seeds.
【Cooking steps】:
1, first prepare the materials needed for this dish, choose pork ribs for ribs, and then chop into small pieces to rinse clean, add the right amount of water to the pot, about can not go over the ribs, then wash the ribs cold water under the pot, the water boiled on high heat, the pork ribs blanched water.
2: After the water comes to a boil, skim off the foam on the water surface, then fish out the blanched ribs and rinse them with cold water, drain the water and set aside, add an appropriate amount of cooking oil to the pot, and then add a handful of rock sugar over low heat and stir-fry.
3, until the rock sugar is completely melted into amber, when frying, you must pay attention to the low heat, otherwise it is easy to fry the paste.
4: Then add the drained ribs to the pot and stir-fry quickly over high heat until the ribs are colored.
5, after adding cooking wine, then pour a large spoonful of braised soy sauce and stir-fry evenly, so that the color of the ribs is more beautiful, then pour in rice vinegar, add ginger shreds and plums, an appropriate amount of water, not over the ribs, and then cover the pot and simmer.
6, know that the stew until the ribs can be inserted with chopsticks, then add salt to taste, stir-fry evenly, and dry the soup in the pot.
7, the soup has almost been boiled dry and then pour a small amount of rice vinegar, so that you can eat the meat texture of the ribs better, and then stir-fry evenly the soup can be dried to turn off the heat, out of the pot after the plate sprinkled with white sesame seeds, the taste is sweet and sour, fresh and fragrant, then the plum sweet and sour ribs are ready.
【Cooking Tips】:
1, when boiling ribs must be boiled in cold water, so that the blood and impurities in the ribs can be slowly blanched out.
2, rice vinegar needs to be added twice, and the last time to add rice vinegar, can enhance the taste of the whole dish.
3, when frying sugar color, you must pay attention to low heat and slow frying, until the rock sugar is completely melted into amber.
4. The seasonings in the dishes can be added appropriately according to their own tastes.
【Copywriter】Muhai Food King's Small Chef