Gao Sheng Pork Ribs

Overview

This is definitely a housekeeping dish that must be included in the private kitchen! It’s so classic, so delicious, and so easy! The sour and sweet sweet and sour pork ribs are named Gaosheng because the five main seasonings are in a ratio of 1:2:3:4:5. The five seasonings are: cooking wine, soy sauce, sugar, vinegar and water. You can also adjust it according to your own taste. If you like it sweeter, you can use 3 vinegar and 4 sugar. If you like it more sour, you can use 3 sugar and 4 vinegar - easy to remember and simple to operate. However, other than oiling the ribs, is there no better way to make them tender? My private cooking method - 1. Soak the ribs in water to remove dirt in advance, and change the water several times in between; 2. Marinate the ribs with ginger and garlic juice to make the ribs more tender and smooth; 3. No oil, no blanch, and stir-fry the ribs directly in the pot, which can lock the moisture in the ribs at high temperature and fry a lot of fat, making the ribs fat but not greasy, crispy but not burnt.

Tags

• hot dishes
• home cooking
• private kitchen
• common dishes
• meat dishes
• old man
• dinner with friends
• autumn recipes
• winter recipes
• dinner
• balsamic vinegar
• chive flowers
• clear water
• cooking wine
• edible oil
• ginger
• pork short ribs
• water starch
• white sugar
• garlic
• soy sauce

Ingredients

Steps

1. 1 Soak the ribs in water for more than 4 hours in advance, changing the water several times;

   

2. 2 Use kitchen paper to fully absorb the water from the soaked pork ribs;

   

3. 3 Grind ginger and garlic into juice;

   

4. 4 Add garlic juice and ginger juice to the ribs;

   

5. 5 Catch it thoroughly and marinate for 20 to 30 minutes;

   

6. 6 Pour cold oil into a hot pan and heat it until the oil temperature is 60% or 70% hot. Add the pork ribs and stir-fry over medium-low heat until the surface of the pork ribs is golden brown and charred;

   

7. 7 Add cooking wine and stir-fry evenly;

   

8. 8 Add soy sauce and stir-fry evenly; (If you want a darker color, you can add a little dark soy sauce)

   

9. 9 Add sugar;

   

10. 10 Add balsamic vinegar and stir-fry evenly;

    

11. 11 Finally add boiling water, stir-fry evenly, then turn to high heat and bring to a boil;

    

12. 12 Turn to low heat, cover the pot, and simmer until the ribs are crispy and the soup is thick;

    

13. 13 Turn to low heat, cover the pot, simmer until the ribs are tender and tender, and thicken the sauce with an appropriate amount of water starch (you can also not thicken the sauce, and reduce the sauce to a thick consistency over high heat).

    

14. 14 Arrange on a plate and sprinkle some chopped green onion for garnish.