This is a modified version made with reference to Shanghai famous dish sweet and sour pork ribs. The seasoning uses iced sour plum sauce, the soft sourness neutralizes the greasy feeling of ribs, and also has a touch of plum...
Change the pig cartilage into a small piece of about 2cm, and then simmer the water in a cold water pot until it is broken.
Pour the pig cartilage into the wok (without oil) and stir fry. When the surface of the oil is slightly yellow, put the ginger and shallot segments, cook the cooking wine and soy sauce, add water to 2/3 of the material, and stir it. Transfer to a simmer for about 40 minutes;
Transfer the sour plum sauce, rock sugar and the right amount of salt, continue to stir fry until the sugar melts, the sauce thickens, the color can reach the requirements, the pan can be baked, and then the plate is cooled.
Shanghai's sweet and sour pork ribs are a classic cold dish. The improved taste does not deviate from the main taste and is given a fresh element. The pig cartilage is easy to change the knife to make the shape more suitable, so that it is easy to taste after cooking. It is also elegant to eat; finally, the juice should not be too tight. Separate the ribs and the soup after the fire; heat the soup before the plate, and then pass each rib in the juice, neither warming up The surface is bright and moist.