What is the common method of making sweet and sour spareribs? Do you use rock sugar or white sugar in sweet and sour spareribs?

Sweet and sour spare ribs is a representative traditional dish of the sweet and sour flavor and is well-loved by the public. Because of its beautiful color, sweet and sour taste, and delicious taste when eaten with rice, it often makes people salivate at home, and they can't help but cook it themselves to taste the delicious feast it brings us.

Contents of this article

1. What is the common method of making sweet and sour spareribs?

2. Should I use rock sugar or white sugar for sweet and sour spareribs?

3. How to color the sweet and sour spareribs

4. What should you pay attention to when making sweet and sour spare ribs?

What is the home-cooked method of sweet and sour spareribs?

To make sweet and sour spare ribs, take 400 grams of spare ribs and cut them into 5 cm pieces. Wash them and add water. Bring to a boil over high heat. Add ginger, star anise, peppercorns and other ingredients. Cover the pot and simmer over low heat for 40 minutes. Then take them out and put starch on them. Put them in the pot and fry until they change color. Add sugar, spare rib soup, salt and peppercorns. Wait until the soup becomes thick and it is ready to eat.

Prepare ingredients: spare ribs, ginger, star anise, pepper, onion, starch, cooking oil, and rock sugar.

1. Chop the ribs into pieces, clean them, put them into the pot and add clean water.

2. Bring the water to a boil over high heat and remove the foam on the surface. Then add ginger, star anise, peppercorns, and scallions, and cover the pot over low heat.

3. Take out the ribs, put them in a bowl and sprinkle with appropriate amount of starch. Heat oil in a pan and add the ribs.

4. Stir-fry until the ribs change color, then remove from the pan, leaving some oil in the pan, and add rock sugar and rib soup.

5. Put spare ribs, salt, rock sugar and a little pepper powder into the pot and simmer over low heat. After the sauce is reduced, add balsamic vinegar and sesame oil. The delicious sweet and sour spare ribs are ready to be served.

Should I use rock sugar or white sugar for sweet and sour spareribs?

White sugar is sweeter and hot in nature, while rock sugar is light in taste and cool in nature.

The difference between adding rock sugar and white sugar when stewing ribs:

If you add rock sugar when stewing spareribs, the taste will be lighter and cool, which is suitable for winter. Rock sugar is not very sweet, but it can enhance the flavor and make the soup thicker and brighter.

When stewing spareribs, adding sugar will make the taste stronger and warmer, which is suitable for summer. White sugar will melt easily, while rock sugar will take a while to melt.

How to color sweet and sour spareribs

1. Tips for frying sugar color: Put oil in the pan, pour in white sugar, and fry slowly over low heat until it is white. Note: Stir constantly, otherwise the pan will get sticky. Heat the pan with cold oil and add sugar.

2. If you are more concerned about the oil, you can use a flat non-stick pan to fry the ribs for a little longer, and you can still get the fried effect. During the frying process, you must fry slowly over medium heat, and don't rush until the ribs are tightened and the color turns brown before taking them out.

3. When adding water, be sure to pour in boiling water. If you add cold water, not only will the ribs taste bland, but they will also be hard.

4. The step of collecting the soup is also very critical. Use high heat, but the sweet and sour sauce usually easily burns the pot, so shake the ribs in the pot more often.

What should I pay attention to when making sweet and sour spare ribs?

1. Be sure to rinse off the blood from the ribs with water before putting them into the pot, otherwise they will not taste good.

2. Ribs that are all lean are not as delicious as those with fat.

3. If you want to eat onions, you cannot replace sugar with honey, otherwise it will be severely poisonous and fatal!

4. If you are not going to eat it right away, you can fry the ribs first and set them aside, then process them before serving. Otherwise, the dish will become a lump after it gets cold and you will not be able to share it!