Sweet and Sour Short Ribs

Overview

Sweet and Sour Pork Ribs is a home-cooked dish that many people in Jiangsu and Zhejiang have grown up eating. The most critical ingredients for making this dish are sugar and vinegar. The ratio of sweet and sour is about 1:2 (add or subtract as appropriate according to the acidity of the vinegar). The vinegar should be added in two times. The first time is at the beginning of stir-frying, and the second time before the juice is reduced and turned off the heat. This can make the sweet and sour flavor more fragrant and delicious.

Tags

• hot dishes
• home cooking
• summer recipes
• banquet dishes
• lunch
• dinner
• balsamic vinegar
• cooking wine
• edible oil
• old soy sauce
• pork short ribs
• scallions
• sesame oil
• white sugar
• ginger slices
• water

Ingredients

Steps

1. 1 Chop the pork chops into pieces, wash and set aside

   

2. 2 Pour in appropriate amount of cold water and pour in the pork chops

   

3. 3 Wait until the water boils

   

4. 4 Remove the ribs

   

5. 5 Rinse with cold water, then drain and set aside

   

6. 6 Heat oil in a pan. When the oil is slightly smoking, add ginger slices and scallions and saute until fragrant

   

7. 7 Add the short ribs and stir-fry over low heat until golden brown

   

8. 8 Then add cooking wine, dark soy sauce, balsamic vinegar, and white sugar and stir-fry until colored (the ratio of sugar to vinegar at this time is about 2:3)

   

9. 9 Then add cold water to cover the ribs, turn on high heat, wait until the soup boils, turn to medium to low heat and simmer covered for about 30 minutes.

   

10. 10 Finally, turn on high heat to reduce the juice. If the juice is almost gone, add balsamic vinegar to taste, half the amount of the first time. Stir-fry a few times, then drizzle with sesame oil and turn off the heat.

    

11. 11 Remove from pan and plate

    

12. 12 Finished product pictures