糖醋小排骨 Sweet & Sour Pork Ribs
CaseyPika
Sugar: 75g (1/10 of pork)
Vinegar: 6 tbsp (same as sugar)
Soy Sauce: 3 tbsp (half of vinegar)
Cooking Wine: 1.5 tbsp (half of soy sauce)
Water: 750ml (same as the pork amount)
用料
| Pork Ribs 猪肉小排骨 | 600g （克） |
| Pork Belly Meat 五花肉 | 150g （克） |
| Sugar 糖 | 75g （克） |
| Vinegar 香醋 | 3 tbsp + 3 tbsp （汤勺） |
| Soy Sauce 酱油 | 3 tbsp （汤勺） |
| Cooking Wine 料酒 | 1.5 tbsp （汤勺） |
| Water 水 | 750ml （毫升） |
糖醋小排骨 Sweet & Sour Pork Ribs的做法
-
- Thaw 600g pork ribs and 150g pork belly meat in lurk warm water
温水猪排和五花肉化冰
- Rinse clean
洗干净肉块
- Drain and pat dry on paper towel
沥干，在厨房纸上吸干水份
- Saute in a large wok for 10 minutes on medium high heat (will see oil came out, the meat chunks were nicely browned)
大炒锅内中火翻炒10分钟（猪油从五花肉里出来了，肉块焦黄飘香）
-
- Add 75g brown sugar
加入猪肉1/10量的糖（冰糖，红糖都可以）
- Stir fry until the meat chunks were covered by melted sugar
翻炒让糖化后均匀包裹肉块
- Boiling 750ml water
烧开水750毫升
-
- Add 1.5 tbsp cooking wine, 3 tbsp soy sauce and 3 tbsp vinegar. Mix well
加入1.5汤勺黄酒，3汤勺酱油和3汤勺香醋
- Add the 750ml hot water
加入750毫升开水
- Cook for 35 minutes with cover. Decrease the heat from Medium-High to Medium to Low-Medium every 10 minutes.
盖锅焖烧35分钟，每10分钟减低火力，从中大火到中火再到中小火
-
- Add 3 tbsp more vinegar to the cooked pork
再次加入3汤勺香醋
- Continue cooking for another 2 to 3 minutes. The heat level depends on how much liquid left in the wok.
翻炒2，3分钟，目的是收汁
- Done
好啦。
