No fried sugar color Super simple sweet and sour pork ribs

Cooking Instructions

1. Pork ribs in a pot under cold water, blanch the green onion and ginger cooking wine, boil over high heat, remove them and rinse them with hot or warm water. Dry with kitchen paper.

   

2. When blanching the pork ribs, let's prepare the sauce. The ratio is 1 tablespoon of cooking wine, 2 tablespoons of vinegar, 3 tablespoons of light soy sauce, 3 level tablespoons of rock sugar (don't tip a spoonful, it must be a level spoonful), and half a spoon of dark soy sauce.

   

3. The crushed rock sugar I use is easier to grasp the dosage, and if you don't have it, you can also replace it with 3 level spoons of white sugar.

   

4. A friend asked the question of the size of the spoon, just took a photo, let's take a look, I use the rightmost spoon, the middle is the commonly used soup spoon, try it, the right spoon is slightly larger than the soup spoon (more than five or six drops ) But you don't have to mind too much about the size of the spoon, as long as it doesn't differ too much, the key is that the proportion is right, the taste is right.

   

5. Pour oil into the pan (a little is fine) and put the dried pork ribs into the pan and stir-fry. I usually use medium-high heat ( low heat will make the ribs lose too much moisture, and the meat will become woody, which is the same as frying steaks). Stir-fry the ribs until both sides are golden brown or charred a little more, which will be more chewy.

   

6. Pour in boiling water, the amount of water is almost level with the ribs.

   

7. Add the pre-prepared sauce.

   

8. The whole process is high heat to collect the juice. When the soup is viscous, it can be removed from the pot when it is almost bottomed. Sprinkle white sesame seeds on top of the pot and it's OK.
   
   There are more friends, the problem comes out, there are three or four friends who have talked about the problem of the final paste pot, here is a detailed explanation:
   
   1️⃣ When the juice is collected until the ribs are almost half exposed, you have to keep staring at the fire.
   
   2️⃣ Use chopsticks or a spatula to turn over the ribs.
   
   3️⃣ Don't wait until the soup is all dry before turning off the heat, you can turn off the heat when the soup is almost bottomed.
   
   4️⃣ Friends who don't have a good grasp of the heat, when the soup receives the ribs and half of the exposed bones, turn down the heat and slowly reduce the juice, so that the pot will not be pasted. If the heat is lowered, you still need to turn the ribs over all the time.
   
   The recipe is more and more detailed, if you still can't do it well, I really don't have a trick, and the last resort can only suggest that you try it with another person! !️