Sweet and Sour Spareribs are a favorite dish in my family. They are sweet and sour, and the meat is fragrant and tender. They can be eaten in two large bowls with rice, making them a home-cooked dish that has always been delicious. This dish is not only loved by my family but also by the relatives and friends who have eaten it at my house. After they have eaten it, they will ask me for a recipe. It is really popular and loved by both men and women of all ages. The method is actually very simple, and the key is to mix the sweet and sour juice. Once the sweet and sour juice is mixed, this dish is already half successful!
Sweet and Sour Spareribs
Sweet and Sour Spareribs are a favorite dish in my family. They are sweet and sour, and the meat is fragrant and tender.
Equipment
- 1 induction cooker
- 1 pot
- 1 frying spoon
Ingredients
- 500 g pork ribs
- Appropriate amount onion
- Appropriate amount ginger
- 2 star anise
- 2 scoops old soy
- 2 scoops soy sauce
- 3 scoops white sugar
- 4 scoops balsamic vinegar
- 5 scoops cooking wine
- Appropriate amount cooked white sesame
Instructions
- Ribs (rib ribs are best), wash in cold water.
- Put the ribs in the pot with cold water, you can add a few slices of ginger.
- Bring the fire to boil until the water boils, and 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 ribs with hot water to remove the foam on the surface (do not wash with cold water, the principle of thermal expansion and contraction will make the meat hard).
- Drain slightly.
- Wash the onion, ginger, and star anise, cut the onion into small pieces, and slice the ginger.
- 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, don't use mature vinegar because it will be too sour), five spoons of cooking wine, put them in a bowl.
- Heat a pan with cold oil, medium-low heat, put onions, ginger, star anise, and burst out the fragrance.
- Put in the pork ribs, stir fry for a minute or two on high heat, and the aroma will come out.
- Pour in the sweet and sour sauce and stir fry a few times.
- Pour boiling water until the pork ribs are covered (do not use cold water to avoid thermal expansion and contraction that will cause the ribs to shrink and harden).
- Bring the soup to a boil on high heat, then turn to low heat, cover the pot, and simmer for about half an hour, open the lid and taste if the ribs are stewed, if not rotten, increase the stewing time as appropriate.
- When the stew is rotten, turn the heat to collect the juice. During the process of collecting the juice, pay attention to turning it with a spatula from time to time (especially at the end of the receipt), so as not to paste the bottom of the pot.
- The soup is almost received like this, you can decide how much soup you have and how little soup you want according to your personal preference.
- Take it out, put it on a plate, and sprinkle chopped green onion and cooked white sesame seeds for decoration.
- It's time to start!
Notes
1. It is best to choose pork ribs.
2. If you have a strong personal taste, you can add some salt to the sweet and sour sauce. The taste of my family's food is relatively light, and the salty taste of the dark soy sauce itself is enough, so no salt is added.
3. Use balsamic vinegar for vinegar, not mature vinegar, it is too sour.
4. The ratio of sugar and vinegar must be kept at 3:4. 5. When the juice is collected at the end, turn it frequently, and don't stick to the bottom of the pot, it will fall short.