Sweet and sour spareribs


Sweet and sour spareribs

The sweet and sour amber soup coats the ribs, and the meat is super tender when you bite it. The meat is stewed until the bones and meat are "half pushed and half pushed". The meat falls off the bones with a slight pull. It is soft but not rotten and a little elastic. The bones are so shiny that the sweet and sour taste permeates every strand of meat. The meat eater will lick the sauce on the plate every time~~

Ingredients

Steps

  1. Preparation Chop the ribs into large pieces (for a more satisfying meal), wash them several times; prepare sliced ginger, peppercorns, cooking wine, rock sugar, white vinegar, light soy sauce, and dark soy sauce.
    Preparation Chop the ribs into large pieces (for a more satisfying meal), wash them several times; prepare sliced ginger, peppercorns, cooking wine, rock sugar, white vinegar, light soy sauce, and dark soy sauce.
  2. Blanching to remove blood foam: Put the ribs in cold water, add pepper, ginger slices, and cooking wine, remove from the pot after blanching, rinse with clean water, drain and set aside.
    Blanching to remove blood foam: Put the ribs in cold water, add pepper, ginger slices, and cooking wine, remove from the pot after blanching, rinse with clean water, drain and set aside.
  3. Put some oil in a pan, pour in the ribs, and fry over medium-low heat until both sides are golden brown, to force out the fat and lock in the gravy.
    Put some oil in a pan, pour in the ribs, and fry over medium-low heat until both sides are golden brown, to force out the fat and lock in the gravy.
  4. Enhance flavor: Pour a spoonful of cooking wine along the edge of the pot to stimulate the aroma of the meat, and stir-fry quickly to remove the fishy smell.
    Enhance flavor: Pour a spoonful of cooking wine along the edge of the pot to stimulate the aroma of the meat, and stir-fry quickly to remove the fishy smell.
  5. Push the ribs to the side of the pot, add rock sugar, and stir-fry over low heat until they turn amber (don't burn them or they will taste bitter).
    Push the ribs to the side of the pot, add rock sugar, and stir-fry over low heat until they turn amber (don't burn them or they will taste bitter).
  6. After the sugar color is fried, stir-fry evenly with the ribs, add vinegar, light soy sauce, dark soy sauce, and ginger slices, stir-fry until the aroma comes out; then add boiling water (covering the ribs), bring to a boil over high heat, then turn to medium-low heat, cover and stew for 40-60 minutes (or stew for 15 minutes after the pressure cooker is steaming, and open the lid after naturally venting), until the ribs can be easily pierced by chopsticks and the meat and bones are slightly loose.
    After the sugar color is fried, stir-fry evenly with the ribs, add vinegar, light soy sauce, dark soy sauce, and ginger slices, stir-fry until the aroma comes out; then add boiling water (covering the ribs), bring to a boil over high heat, then turn to medium-low heat, cover and stew for 40-60 minutes (or stew for 15 minutes after the pressure cooker is steaming, and open the lid after naturally venting), until the ribs can be easily pierced by chopsticks and the meat and bones are slightly loose.
  7. Cook over high heat until the ribs are fully coated with the broth. Turn off the heat when the broth is thick and shiny. Sprinkle sesame seeds on the plate and enjoy!
    Cook over high heat until the ribs are fully coated with the broth. Turn off the heat when the broth is thick and shiny. Sprinkle sesame seeds on the plate and enjoy! Cook over high heat until the ribs are fully coated with the broth. Turn off the heat when the broth is thick and shiny. Sprinkle sesame seeds on the plate and enjoy!
Languages
Süß-saure Spareribs - Deutsch (German) version
Sweet and sour spareribs - English version
Costillas agridulces - Española (Spanish) version
Travers de porc aigre-doux - Français (French) version
iga babi asam manis - Bahasa Indonesia (Indonesian) version
Costine di maiale in agrodolce - Italiana (Italian) version
甘酢スペアリブ - 日本語 (Japanese) version
새콤달콤 돼지갈비 - 한국인 (Korean) version
ซี่โครงหมูเปรี้ยวหวาน - แบบไทย (Thai) version
糖醋排骨 - 香港繁體中文 (Traditional Chinese - Hong Kong) version