Step by step: Gaosheng Pork Ribs
Overview
As the New Year is approaching, this high-rising pork ribs are certainly the most photogenic among banquet dishes, not only because of its delicious taste, but also because of its auspicious meaning of rising steadily. I remember that many years ago when I was in Sohu’s maternal and child area, the editor in the maternal and infant area was a typical southerner. She couldn’t understand how to eat pork ribs. Why northerners used a pressure cooker to stew half of the ribs at a time. She said that when people in the South eat pork ribs, they eat small pieces of fragrant sweet and sour pork ribs. There are quite a lot of dietary differences between the north and the south, but maybe it’s because of the generosity of the northerners that we have a reputation for eating a lot of food and drinking a lot, haha. This high-rise pork ribs allows us northerners to occasionally experience the exquisiteness of southerners eating pork ribs, hehe. In fact, whether you are a southerner or a northerner, as long as it is delicious food, it is worthy of our ism~~ Food, of course, must be shared. The seasoning ratio of Gaosheng Spare Ribs: Rice wine: rice vinegar: fine sugar: light soy sauce: water 1:2:3:4:5 Because the seasoning ratio is rising steadily, it is named Gaosheng Spare Ribs.
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Ingredients
Steps
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Cut the ribs into small pieces and rinse with water.
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Soak in clean water for a while, pour out the blood, and rinse cleanly.
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Drain the ribs.
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Using a 15ML measuring spoon, prepare three tablespoons of fine sugar and set aside.
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Pour a little oil into the pot and add garlic slices and ginger slices.
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Pour in the drained ribs and fry until golden brown
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Pour in 1 tablespoon butter.
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Pour in 2 tablespoons of rice vinegar.
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Pour in 3 tablespoons of caster sugar.
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Pour in 4 tablespoons of light soy sauce.
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Pour in 5 tablespoons of water.
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Simmer over the lowest heat for 50 minutes, until the soup becomes thick and coats the ribs. It is ready to be plated.
