Many people often choose to blanch or stir-fry sweet and sour pork ribs when cooking, which may be the reason why the pork ribs are bitter and difficult to bite. Today, I'm going to share a professional approach to make sure that the dishes you make are even more delicious than those in the restaurant. Hello everyone, I'm Zhang Dashen. In this issue, we will reveal the secret of a veteran chef: sweet and sour pork ribs. Let's bring restaurant-quality delicacies home together.

First of all, choose an appropriate amount of ribs and pour in an appropriate amount of high liquor, which can effectively remove the smell of meat. Follow with a spoonful of salt.

After all ingredients are added, stir the ribs thoroughly to ensure that the seasoning is evenly distributed, allowing the liquor to fully absorb the moisture in the ribs while eliminating the smell of meat.

Next, place the ribs in clean water and rinse several times to remove residual blood and impurities on the surface.

Wash the ribs several times, if time permits, soak them for a period of time until the water is clear, about 5 to 0 times.

After washing, the pork ribs need to be squeezed dry and then put in a large bowl for later use. This step ensures that the ribs do not need to be blanched to maintain their nutrients and avoid nutrient loss.

Prepare some chopped green onions and ginger for later use.

Next comes the crucial step. Start by heating a little cooking oil in a pan and turn on low heat. Then add an appropriate amount of rock sugar to the pan until completely melted. Note that this step is not used to make the sugar color, just melt the rock sugar. Because once it is made into sugar, the sweetness of the rock sugar will disappear, affecting the taste of the final dish.

Stir-fry slowly until the rock sugar is dissolved, add the pork ribs and fry until the surface is browned. Be careful when adding ribs to avoid burns. Fry for a little longer to make the surface slightly browned, which is the best taste.

When the surface of the ribs is slightly yellow, start seasoning, add the green onion, ginger and three star anise prepared earlier, sprinkle with pepper, add light soy sauce and dark soy sauce. The dark soy sauce is mainly used for color, so you can add more and the right amount of balsamic vinegar as the dish is characterized by its sweet and sour taste.

After adding all the ingredients, continue to stir-fry to evenly absorb the flavor of the pork ribs and allow the soup to be fully absorbed.

After the ribs are stir-fried, add enough boiling water (do not use other types of water), at least no more than the ribs. Spread the ribs flattened first, turn to medium-low heat, open the lid and cook for a while to help volatilize the fishy smell in the ribs, so that there is no fishy smell when eating.

After that, cover the pot and simmer over low heat for 10 minutes. If using a pressure cooker, simmer for 0-0 minutes.

When the time is up, open the lid and you will find that the soup in the pot has been significantly reduced. At this time, you can add a little salt to enhance the flavor, and at the same time, salt can also enhance the sweetness, but not too much.

Turn the heat to high and let the soup quickly tighten until thick. After the color of the ribs turns red and bright, add an appropriate amount of balsamic vinegar again to enhance the sour taste and make the ribs softer and more delicious.

Continue to reduce the juice on high heat until it is ideal, taking care not to dry it too dry.

At this time, you can sprinkle an appropriate amount of white sesame seeds to increase the appearance. Keep stir-frying until it evens out and the flavor is about to finish.

The delicious pork ribs are ready, turn off the heat and serve on a plate, and you're done.

The sweet and sour pork ribs finished according to this method are moderately sweet and sour, soft and glutinous, and absolutely delicious. If you like it, you may want to give it a try.