How to make sweet and sour pork ribs

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  1. Prepare appropriate amount of pork ribs.Small ribs are best, as they are easy to color, tasty and tender.When buying, just tell the store that you want to buy it to make sweet and sour pork ribs~

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  2.Bring water to a boil.
  Wash the ribs during the cooking process until there is no blood.
  Then drain the ribs.
  Blanching: After the water boils, pour the ribs down.Pick them up immediately after the ribs change color.The process does not take more than 2 seconds!

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  3. Remove the ribs and drain them.
  Leave a small bowl of water in the pot (just enough to cover the bottom of the pot), and the rest of the water will not be used again.
  Prepare ginger and garlic.
  Wipe the pot dry, pour oil, and throw in a few slices of ginger.Don't make the oil too spicy.Once the ginger changes color, you can add the pork ribs.

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  4. Fry the lower ribs.
  Add garlic.
  This step can remove some of the water from the ribs, making them chewier and easier to color.
  Fry until the pork ribs turn a little yellow in color.
  Don’t the ribs turn white after blanching, so just let the ribs change color when frying.
  Generally, I am seven mature.
  Then pick up the ribs

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  5. Seasoning.
  This step determines the texture and flavor of the final ribs.
  Soy sauce: vinegar: sugar = 1:2:3
  But add half a spoon less soy sauce at this time.When the remaining half a spoonful is put into the pot, add it for more flavor
  Put the seasoning into the pot.This step is equivalent to boiling sugar, which makes the sugar more soluble in the vinegar and easier to adhere to the ribs.
  But don’t let it stay for too long, just feel it once and you can probably smell the fragrance.Otherwise it won't be fun if it turns into caramel.

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  6.Pour the ribs into the pot and color the ribs.You have to be quick, otherwise it will turn into caramel, don’t blame me.
  
  Then pour the half bowl of water left before into the pot.
  This step is to cook the ribs and add flavor.
  The water is added to prevent the pan from sticking.So the amount of water should be controlled just enough to cover the bottom of the pot.Otherwise, it will be difficult to collect the juice in the last step.
  
  Cook the ribs on low heat for 10-15 minutes
  Cover the pot.

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  7.Open the lid, reduce the juice over high heat, and let all the seasonings be absorbed into the ribs.
  But at the same time, part of the vinegar will evaporate, so you need to add vinegar from time to time.
  
  At this time, you can use chopsticks or a spoon to take a little seasoning in the pot and taste it.If the flavor is not enough, you can add it temporarily.
  In addition, remember to turn to low or medium heat when the water is almost dry, otherwise the pot will dry out and the ribs will be burnt.
  
  Add half a spoonful of soy sauce that was not added before and adjust the color before putting it into the pot.Then put it out of the pot and sprinkle with a little chopped green onion.