Lemon, vinegar, orange peel, sweet and sour pork ribs
Sweet and sour pork chops are the special dish of Shanghai Benbang. They are also indispensable on our new year's Eve dinner table. They can be eaten cold or hot. The meat should be chewy when cold, and tender when hot.Lemon vinegar practices meet: http://home.meishichina.com/space-2270985-do-blog-id-358191.htmlNo lemon vinegar can be mixed with black vinegar and white vinegar. Soy sauce can not be too much. If it is not enough, salt can be added.
Step 1 . Blanch pork chops to remove blood foam
Step 2 . Add water to the small row, and it is advisable to cover the water with the small row. Pour in soy sauce, yellow wine, and star anise
Step 3 . Cover the pot and cook over medium heat for 20 minutes
Step 4 . Open the lid of the pot, remove the star anise, add tangerine peel, rosemary, stir fry a few times, and simmer over high heat for 7-8 minutes
Step 5 . Taste it, if it's not tasty enough, add salt, pour in lemon vinegar, rock sugar, and sesame oil, adjust to maximum heat and stir fry continuously to color the small ribs
Step 6 . Stir fry evenly until the sauce is almost collected, then remove from the pot
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