This is a quick and easy dish that can be made simply by mixing a sauce. It's very easy to make and tastes good no matter how you cook it. I especially like to eat it cold.
Materials
Quick and easy recipe for sweet and sour pork ribs
Prepare a sauce according to the proportions, slice a few pieces of ginger, and blanch the pork ribs.
Cut the ribs into small pieces and put them in a pot of cold water with ginger slices and Shaoxing wine. Blanch them and then remove them and drain or pat them dry with kitchen paper towels to prevent oil splattering when cooking. Skim off the foam from the broth in the pot and leave about 300 ml for later use, which is about the amount in a mineral water bottle.
The amount of pork rib soup should be adjusted according to the amount of pork ribs. If you don't want to save any or forget to save some, you can use hot water instead.
Pan-fry the pork ribs until both sides are light brown or golden brown.
Next, pour in the sauce and broth (or hot water), until the broth covers about half the height of the ribs.
Turn the heat to medium-low and bring to a boil, then stir-fry to reduce the sauce until it thickens. Then turn off the heat.
Finally, sprinkle with toasted white sesame seeds, plate, and enjoy!
How about having sweet and sour pork ribs for lunch on the second day?
Tips for making sweet and sour pork ribs on Kuaishou
• Use spare ribs, cut into small pieces; they cook quickly, absorb flavor easily, and look more appealing. • Use a regular porcelain soup spoon to mix the broth; you generally can't go wrong with that.
