The correct way to elevate pork ribs

Gaosheng pork ribs is a Cantonese dish known for its sour, sweet, and delicious taste, as well as its tempting color. The distinctive feature of this dish is the use of "high rise" sauce, which involves mixing soy sauce, sugar, vinegar and other seasonings in a certain proportion to enhance the flavor of the dish. The following is a method of raising pork ribs:

Material:

1. Pork ribs: 500g

2. Ginger: Moderate amount

3. Garlic cloves: moderate amount

4. Green and red peppers: Moderate amount (optional, used to increase color and taste)

5. Edible oil: moderate amount

6. Salt: Moderate amount

7. Black pepper powder: appropriate amount

8. High liter sauce:

-Light soy sauce: 3 tablespoons

-Old smoke: 1 tablespoon

-Sugar: 4 tablespoons

-White vinegar: 3 tablespoons

-Cooking wine: 2 tablespoons

-Water: moderate amount

Method:

1. Prepare pork ribs: Wash the pork ribs and cut them into bite sized pieces. Soak in clean water for a period of time to remove blood and water.

2. Blanching: Put the pork ribs into boiling water and blanch to remove blood and impurities. Blanch for about 3-5 minutes before removing them. Rinse thoroughly with clean water and drain the water.

3. Marinate pork ribs: Put the pork ribs into a bowl, add an appropriate amount of salt and black pepper, mix well, and marinate for 20 minutes.

4. Stir fry seasoning: Add a small amount of oil to the pot, add sliced ginger and garlic cloves, and stir fry until fragrant.

5. Stir fry pork ribs: Put the marinated pork ribs into a pot and stir fry until the surface changes color.

6. Add high liter sauce: Mix light soy sauce, dark soy sauce, white sugar, white vinegar, and cooking wine in proportion, pour them into the pot, and add an appropriate amount of water, with the amount of water reaching over the pork ribs.

7. Cooking: Bring to a boil over high heat and simmer slowly over low heat. During this time, flip the pork ribs to evenly heat them.

8. Juice collection: When the pork ribs are cooked until they are flavorful and the soup is thick, turn on high heat to collect the juice and make the surface of the pork ribs shiny.

9. Add green and red peppers: If you like, you can add shredded or diced green and red peppers before harvesting the juice, stir fry evenly, and then remove from the pot.

10. Dish: Put the cooked pork ribs on a plate and serve them on the table.

Tip:

1.The proportion of high liter sauce can be slightly adjusted according to personal taste, but generally follows the principle of "light soy sauce>sugar>vinegar>dark soy sauce>cooking wine".

2. When collecting juice, constantly stir fry to prevent the pot from being burnt.

The key to high rise pork ribs lies in the proportion of sauce and the control of heat, ensuring that the pork ribs have both sour and sweet taste without losing their original meat flavor.

The high rise pork ribs made in this way have a bright red color, moderate sourness and sweetness, and are a very popular appetizer.

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