Sweet and Sour Pork Ribs

Overview

There are actually many ways to make pork ribs, including braised in soup, sweet and sour, caramel salt, etc. All in all, they are both delicious and nutritious, and they are also home-cooked dishes in China. In addition to protein, fat, and vitamins, pork ribs also contain a large amount of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.

Tags

• hot dishes
• home cooking
• private kitchen
• cooking wine
• light soy sauce
• old soy sauce
• onions
• pork ribs
• sugar
• vinegar
• ginger
• salt

Ingredients

Steps

1. 1 Wash the purchased ribs and blanch them in a pot. Place the water on the ribs. Bring to a boil over high heat and cook for a few minutes. You will see a lot of foam floating on the water. This is the blood in the ribs boiled out. The purpose of blanching is to remove the fishy smell. Cooking for a few more minutes will decompose the fat and cholesterol. This is the same as braised pork, because pork or ribs have high fat content and low cholesterol content. After decomposing part of it, it will be healthier.

2. 2 Take out the blanched pork ribs, wash them, drain the water, and cut the green onions and ginger and set aside.

3. 3 Add a small amount of cooking oil into the pot, sauté the scallions and ginger until fragrant, add the prepared ribs and stir-fry for a few times, add cooking wine, a tablespoonful, more is okay, the amount is not critical, the main purpose is to remove the fishy smell, stir-fry for a while, add light soy sauce, salt and sugar (rock sugar and white sugar are both acceptable, white sugar is sweet, if it is heavier, add more according to taste, add more if you like it) vinegar, stir-fry until it turns color.

4. 4 The rest is simple. Add water, cover, bring to a boil over high heat, then turn to low heat and simmer for twenty minutes so that the ribs are flavorful. Bring to a boil over high heat to reduce the soup. When the soup thickens, take it out of the pot.