Sweet and sour pork ribs, no blanching or frying, just 2 steps, bright red color, delicious and not greasy
The weather is cool and my appetite has become much better. Since I can eat it, why not eat it? OK, it’s autumn after all, it’s time to put on some autumn fat. Eat more meat, supplement nutrition, and strengthen your body so that you can survive the refreshing autumn and usher in the cold winter more smoothly.
It’s still early for winter. The top priority right now is to take good care of your body and spend the autumn smoothly. When it comes to meat, what kind of meat do you like to eat? Pork and beef are my favorites. There is also a pot of stewed ribs. The aroma can be smelled from a long way away. The feeling of eating meat is so enjoyable!
In order to cater to the tastes of our children, I usually make sweet and sour pork ribs. Of course, I also like to eat them haha. There are many ways to make sweet and sour pork ribs, and everyone makes them differently. It is the most common to cook them after blanching them. Of course, some people fry them, which they think is more delicious. In fact, it doesn’t need to be that complicated. You only need to do 2 steps, and the color will be bright red, delicious and not greasy.
【 Sweet and Sour Pork Ribs 】
uses: spareribs, rock sugar, white sugar, salt, cooked sesame , light soy sauce, dark soy sauce, rice vinegar, cooking wine, starch
The first step is usually when you buy it, the boss can chop the ribs into pieces for you. When you take it home, you only need to rinse it a few times. Then prepare a basin of water, pour the ribs in, and start soaking to soak the blood. , reduce the fishy smell and make the meat more tender, which is the first key step.
The second step is to soak the ribs, wash them a few times, and then you can do it. Many people may think that if the ribs are fried in a pan, the taste will be more fragrant. In fact, this is not the case. I will teach you the correct method. Put a little oil in the pot, pour the ribs in and fry them. Frying them will have the same effect without being greasy. This is the second key step.
The third step is to fry the ribs on all sides until they are golden in color and then take them out. Then add a dozen pieces of rock sugar to the oil pan. Let's fry them until they turn a sugary color. If you are a novice, don't fry them for too long to avoid bitterness. Black, when you see the rock sugar melting and turning yellow, quickly pour the ribs in and start stir-frying.
Step 4: After stir-frying the ribs evenly, let's season it. What should we put in the seasoning? There is no need for too much seasoning. Just add 2 spoons of light soy sauce, half a spoonful of dark soy sauce, a little rice vinegar, and an appropriate amount of cooking wine. Stir-fry. Pour in boiling water after mixing well, bring to a boil over high heat, then reduce to low heat and continue cooking.
The fifth step is to simmer on low heat for another 45 minutes. At this time, the soup gradually becomes less. We add an appropriate amount of salt and continue to simmer for 5 minutes. The juice will be reduced over high heat. Finally, sprinkle it in Add some white sesame seeds and it will taste more fragrant. You don’t have to add them if you don’t have them. Stir evenly and serve.
