How to Make Delicious Red and Sour Sweet Ribs: Techniques and Methods
When making sweet and sour ribs, 'This Flavor' is more important than sugar and vinegar, if it's missing, it's no wonder it's not sour and sweet
Sweet and sour ribs is a traditional home-cooked dish, with a bright red color, sour and sweet taste, and tender and falling off the bone, which is highly favored by people. It is also a favorite dish in my family, and my child especially loves it, almost every week, it will be made once, and every time it's on the table, it will be finished before other dishes.
I believe many of you also like to eat sweet and sour ribs. If you've ever made sweet and sour ribs at home, you should have encountered the following problems, such as: the texture is tough, not tender and falling off the bone; the color is not bright red; the flavor of the ribs is insufficient, and the taste is not very distinct. These problems I have also encountered when making sweet and sour ribs before, I have done more than 100 times, and I have also summarized some of my experience.
Below, I will share the recipe and my experience for sweet and sour ribs with you. Master a few techniques, and you will be able to make bright red, sour and sweet, tender and falling off the bone sweet and sour ribs.
---Sweet and Sour Ribs---
Ingredients: 400g ribs, 1 bunch of green onions, a few slices of ginger, 1 star anise, salt to taste, 15g rock sugar, 30g white sugar, 20g fragrant vinegar, a little chicken broth.
Steps:
1First, cut all the ribs into small pieces about 3 cm long. When buying ribs, you can ask the seller to help cut them, which is more convenient. After cutting the ribs, put them in a basin, add water to cover the ribs, and soak for more than 2 hours to thoroughly remove the blood from the ribs.This step can remove most of the fishy smell from the ribs, and at the same time, make the ribs more flavorful.
2After soaking the ribs, rinse them several times with clean water, then put them in a pot and boil them with cold water over high heat, add a little after boiling for about 2 minutes, then remove them and rinse the surface with warm water to remove the remaining foam.Many people like to use warm water to rinse the ribs, based on the principle of thermal expansion and contraction, warm water will shrink the meat of the ribs, which will not be easily stewed, so in order to save the stewing time, when rinsing the ribs, it is best to use warm water.
3Add a little edible oil to the pot, heat the oil, then put the ribs into the pot and stir-fry until both sides are golden, then remove them and set aside.Stir-frying the ribs in advance can remove excess fat from the surface of the ribs, and can also remove excess moisture from the ribs, so that the ribs stewed out are not greasy and more flavorful.
4Next, caramelize sugar. Add a little edible oil to the pot, then add 15g rock sugar, heat over a small flame, stir constantly with a spoon until the rock sugar melts, and then wait until there are no more air bubbles and the caramel flavor appears. At this time, the caramel color is caramelized, turn off the heat.
5Put the stir-fried ribs into the pot and stir-fry them quickly a few times to coat the surface of the ribs with caramel color.
6Then add boiling water to cover the ribs, add green onion segments, ginger slices and star anise, add 3g salt, 30g white sugar and 20g fragrant vinegar, bring to a boil over high heat, then turn to medium heat, cover with a lid and simmer for 40 minutes.When making sweet and sour ribs, besides white sugar and vinegar, salt is also an essential seasoning. Adding salt can give the ribs a certain flavor base, and the flavors of sugar and vinegar will be more distinct when eaten.
7After 40 minutes, open the lid, add a little chicken broth to adjust the color and flavor, turn the heat to high and reduce the sauce, until the sauce is thick and sticky, then it can be plated.
Tips:
1Ribs must be soaked in water in advance.
2Rinse the ribs after boiling.
3After boiling, the ribs need to be stir-fried in advance.
4Besides sugar and vinegar, salt is also an essential seasoning.
I am Xiao Su Rou, a 90-year-old who loves to cook and share. If you like my articles, please remember to collect, like and forward it! If you have any suggestions or comments, you can leave them in the comments below! Thank you for your time to read, we will see you tomorrow.
