Sweet and Sour Spare Ribs is my family’s favorite dish, sweet and sour, tender meat, with rice can be eaten in two big bowls, belong to always eat straight refreshing home-cooked dishes. This dish is not only my family like, in my family ate relatives and friends, after eating will ask me to practice, really popular, men and women, young and old love ah. Practice is very simple, the key is the sweet and sour sauce mixing, sweet and sour sauce mixed well, this dish has been half successful!
Sweet and Sour Spare Ribs
- 1 pot
- 1 Stir frying spoon
- 1 induction cooker
- 500 g pork ribs
- Appropriate amount onion
- Appropriate amount ginger
- 2 star anise
- 2 scoops Old soy sauce
- 2 scoops soy sauce
- 3 spoons white sugar
- 4 scoops balsamic vinegar
- 5 spoons cooking wine
- Appropriate amount Cooked white sesame seeds
- Rinse the spare ribs (preferably ribs) in cold water.
- Put the ribs in the pot with cold water and add a few slices of ginger.
- When the fire boils and the water boils, the foam will appear.
- After the water boils, continue to cook for a minute or two, remove the ribs, and turn off the heat.
- Wash the pork ribs with hot water to remove the scum on the surface (do not wash with cold water, as the principle of thermal expansion and contraction will make the meat hard).
- Drain water slightly.
- Wash the green onion, ginger, and star anise, cut the green onion into small sections, and slice the ginger.
- Prepare sweet and sour sauce: two spoons of dark soy sauce, two spoons of light soy sauce, three spoons of sugar, four spoons of vinegar (use balsamic vinegar, do not use aged vinegar as it will be too sour), and five spoons of cooking wine, put them into a bowl.
- Heat oil in a pan over medium-low heat, add onions, ginger, and star anise until fragrant.
- Add the pork ribs, stir-fry over high heat for a minute or two, and the aroma will come out.
- Pour in the sweet and sour juice and stir fry a few times.
- Pour in boiling water until the ribs are covered (do not use cold water to avoid thermal expansion and cold contraction, which will cause the fibers of the ribs to shrink and become hard).
- Bring the soup to a boil over high heat, then turn to low heat, cover the pot, and simmer for about half an hour. Open the lid and taste to see if the ribs are tender. If not, increase the stewing time as appropriate.
- When stewed, turn to high heat to reduce the juice. During the process of collecting the juice, be sure to stir frequently with a spatula (especially at the end) to avoid burning the bottom of the pot.
- The soup will be almost the same when you receive it. You can decide on more soup or less according to your personal preference.
- Remove, serve on a plate, and garnish with chopped green onion and cooked white sesame seeds.
- It’s ready to go!