Today I wanted to share a recipe my friend’s mother taught her when she was a child. Every mom has their own version of sweet and sour pork ribs, and this one is the easiest and tastiest in my opinion. The failure rate is almost zero, even a kitchen novice should be able to handle it. RememberEllieTalking about Mom in Her8

One Word Ribs                                      /span>lbs

Shaoxing wine                                  1tablespoon

Zhenjiang vinegar                                    >2Tbsp

Sugar                                      3tablespoon

Light soy sauce                                ; 2tablespoon

Old soy sauce                                ; 2tablespoon

Water                                      5tablespoon

Ginger                                      slices

How to:

Steps1, select the pork ribs with fat, cut them one by one, wash them Clean, dry and use goldenseal bones (baby backribsbest)

-Shaoxing wine, vinegar, sugar, light soy sauce, dark soy sauce and water are premixed to make a sauce.

Steps2, choose a pot of simple cleaning material, pour oil and heat it Then add ginger slices and saute until fragrant. Put the ribs in one by one, and fry them on medium heat (searing.) If you are afraid of oil splashing and scalding, a kitchen novice can This step can also be omitted, but replaced by the process of flying water. Just boil a pot of hot water, blanch the ribs, and pick them up immediately when the color turns white.

Talk about fryingsearing, the function of frying is to lock the ribs Gravy, meat caramelizes as soon as it is fried and sealed at high temperature. In addition to an extra layer of bright golden brown, it can maintain a beautiful color even after simmering on a slow fire, and the meat will not be loose. Just like frying a steak. When it's cooked to this point, it's ready for the next step.

Steps3, pour in the sauce you just mixed, and adjust to Bring to a boil over high heat, then turn to medium-low heat and simmer slowly until soft.

The sauce is sugary and can burn easily, so flip it occasionally.

Steps4, cook until the sweet and sour sauce begins to collect juice and turn the heat to high. Cook the sauce until thickened. Hanging sauce means that the sauce sticks to the steak, as if it will hang.

Serve on the plate, sprinkle some white sesame seeds if you like.

A simple one-pot boiled meat comes out. This is a dish that my husband can eat two bowls of rice, sucking his fingers and nibbling slowly. The role of dark soy sauce is to color, usually there is no need to buy dark soy sauce at home, just use soy sauce. Remember that the sauce will become salty after you receive it, so don't be afraid of too much water at the beginning. The recipe is simple in ingredients and easier to cook. I hope you are interested in trying it out. Thanks also to Ellie who shared the recipe with me, she is a kitchen genius. Have the opportunity to share her other recipes.