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Sweet and sour ribs
Ribs are rich in vitamins, protein, calcium phosphate, bone mucin, fat and other nutrients, which can improve iron deficiency anemia, so many people often buy some ribs to make and supplement their own nutrition appropriately. And ribs have many recipes, which can be fried, stewed, braised or sweet and sour.
Sweet and sour pork ribs should be a delicacy that many people like to eat. Today I will share with you the production method of sweet and sour ribs, and you can also make delicious sweet and sour ribs after learning, let's find out together~
Sweet and sour ribs
Essential ingredients
600g ribs
600g rock sugar
4 grams of salt
1 scoop of cooking wine
2 scoops light soy sauce
3 scoops balsamic vinegar
Star anise to taste
Zanthoxylum peppercorns to taste
Cooked white sesame seeds to taste
Cooking steps
step1
Wash the ribs, pour them into a pot of cold water, add cooking wine, green onions, ginger slices for blanching, boil over high heat and skim off the foam, take out the ribs in warm water, wash them and dry them, and keep the rib soup.
step2
Start another pot, pour oil, add rock sugar, stir-fry slowly over low heat, boil the sugar color, and boil it to amber.
step3
After the sugar color is cooked, pour in the ribs for stir-frying, stir-fry until the surface of the ribs is golden brown, and then pour boiling water, using boiling water will make the ribs taste more soft and rotten.
step4
Pour cooking wine, light soy sauce and balsamic vinegar into the pot in a ratio of 1:2:3, then add green onion, ginger slices, star anise, peppercorns, bring to a boil over high heat, turn to low heat and cover and simmer for 40 minutes.
step5
Add salt 10 minutes before leaving the pan and continue to simmer for 10 minutes.
step6
After opening the lid, turn to high heat to reduce the juice until it is viscous, drizzle 1 spoonful of aged vinegar along the side of the pot (to increase the sourness and flavor) and stir-fry evenly, sprinkle a pinch of cooked white sesame seeds, and you can get out of the pot~
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Source: Gourmet Mastery
Reviewed: Xie Huanqing, Yan Yutian Editor: He Yixin, Li Ping