How to make sweet and sour spareribs without frying

Many people have eaten sweet and sour spare ribs, which is also a very famous food. Many people's understanding of sweet and sour spareribs is limited to frying them in oil, which makes it very confusing for many people who don't like fried food but really like sweet and sour spareribs. Many people study in the kitchen, and over time they will find out that some sweet and sour spareribs do not need to be fried. So how do you make sweet and sour spareribs without frying them?

1. Cut the ribs into small pieces and wash them. Prepare a small pot and put 800ml of water, a star anise, a slice of ginger, and a little cooking wine in turn. Then put in the cut ribs and bring to a boil over high heat to blanch the ribs. Let's organize our auxiliary ingredients first. Cut the white part of the scallion into small pieces. I prefer to use scallions because they will be more fragrant after being stir-fried in oil. Then cut the green part into shreds and set aside. The most important thing is that the color and taste of the ribs depend on this step - frying rock sugar. Pour a little oil into the wok and then add the rock sugar. If you like it sweeter, you can put a few more rock candies. Slowly fry the rock sugar over low heat until it turns caramel color, then add the processed ribs, a star anise, a garlic, and the white part of the scallion. Stir-fry and then add a small amount of salt. After the ribs are all dyed with caramel color, continue to stir-fry over low heat. Add a small amount of white vinegar and tomato sauce, stir-fry a few times and then serve. Put on a plate and sprinkle with chopped green onions as decoration.

2. Cut the coriander into sections of about 5cm, and cut the carrot into shreds, and set aside. Friends who don’t like to eat these two can omit them. Wash the ribs, put them in a pot, add water to cover the ribs, add pepper, star anise, salt, onion, ginger, and cook on the gas stove for about 20 minutes, until the ribs are well-seasoned. Take out the cooked ribs, place them in a small bowl and set aside. Add a little more oil in a large spoon, about 50 ml. When the oil is hot, add the cooked ribs and stir-fry over medium-high heat until the ribs are slightly charred. Remove the fried ribs and set aside for later use. At this time there should still be some oil left over from frying the spareribs in the pan. Pour the sweet and sour sauce into a bowl and mix well. After heating the pan, add a large spoon. Note that when simmering the sauce, you must quickly make circles in the same direction. When the sauce is almost thick, add the tomato sauce and simmer for a while. Wait until the tomato sauce and the sauce are fully blended. Pour the fried spareribs into the pan and stir-fry, making sure each piece of ribs is fully coated with the sauce. After the ribs are fully blended with the sauce, they can be removed from the pan, sprinkled with shredded coriander and carrots on top, and then enjoyed.

3. Soak the fresh and tender ribs that are easy to cook in clean water to remove the blood. Remove from the heat and drain. Set aside. Simple ingredients. For the sauce: 1 spoon of cooking wine, 2 spoons of soy sauce, 3 spoons of vinegar, 4 spoons of sugar, and 5 spoons of water. As long as you make the sauce according to this ratio, it will definitely taste delicious. Heat the pan, add a little oil and stir-fry the pork chops. When the ribs are browned, add peppercorns and ginger slices and stir-fry. When the bones are exposed, add salt to season. Pour enough sauce into the bowl to cover the ribs and bring to a boil over high heat. Cover the pot and simmer on low heat for twenty minutes to allow the ribs to absorb the flavor. When the soup is thick, add chicken stock and sprinkle with roasted sesame seeds.

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