Sweet and sour short ribs (cold dish)
Overview
In restaurants or hotels, sweet and sour short ribs are generally made as a cold dish. The characteristic of cold dishes is the aroma of bones, and the characteristic of hot dishes is the aroma. Of course, it can be eaten while it is hot. Not only can the cold dishes be eaten directly out of the pot, but the taste is not easily affected even if it is left for a long time, that is, it is very little affected by the external temperature, so it is a good dish for entertaining relatives or friends during holidays. The following recipe is to make sweet and sour short ribs according to the way of making cold dishes (i.e. cold dishes) in restaurants or hotels
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Ingredients
Steps
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Cut the short ribs into pieces, wash away the oil with warm water, then rinse with water and drain
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Tie green onions into knots to make green onion knots
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Boil the water and add the scallions
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Put the short ribs in boiling water and blanch them
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After blanching, rinse with clean water and drain
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Add oil to a hot pan and heat the oil until it is 80% hot (10% hot is 30 degrees, 80% is 240 degrees, and so on), add ginger and new scallion knots and stir-fry until fragrant
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Put the short ribs in the pot, stir-fry for a while, then add the cooking wine
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Add dark soy sauce, salt, half of white sugar, and half of rice vinegar to the pot, stir well
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Fill the pot with water and bring to a boil
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Cover and simmer on low heat for 20 minutes
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Get ready to start the fire to collect the juice
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When the juice is reduced, add the other half of the sugar and the other half of the rice vinegar, stir-fry
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After the juice is reduced over high heat, prepare to serve
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Serve on a plate and sprinkle with some cooked white sesame seeds (white sesame seeds are optional)
