The Demon Lord Forced to Marry the Female Leader

Sweet and sour spareribs is a traditional Chinese dish that is loved by people. It is characterized by its bright red color, sweet and sour taste, and tender meat. Here is a basic method of making sweet and sour spareribs:

 Materials:

- 500g spare ribs (preferably small ribs with a certain amount of fat and lean)

- 3 slices of ginger

- 1 green onion

- 3 cloves of garlic

- 1 tablespoons cooking wine

- 1 tablespoon soy sauce

- 1 teaspoon dark soy sauce (for coloring)

- 3 tablespoons sugar

- 3 tablespoons vinegar

- Water (appropriate amount)

- A pinch of salt

- Starch (appropriate amount)

- White sesame seeds (optional, for garnish)

 step:

1. **Prepare the ribs**: Wash the ribs and cut them into small pieces of appropriate size. If you have time, you can soak the ribs in cold water for half an hour to remove the blood.

2. **Blanching**: Add enough water to the pot, put in the ribs, add a few slices of ginger and a spoonful of cooking wine, bring to a boil over high heat, skim off the foam, continue to cook for 2-3 minutes, then remove the ribs, rinse with warm water, and drain.

3. **Fried spareribs**: Add appropriate amount of oil to the pot, heat to medium heat, put the ribs into the pot one by one, fry until the surface is golden and slightly crispy, remove from the oil.

4. **Make sweet and sour sauce**: In another pot, add a small amount of oil and sugar, and simmer over low heat until it turns into brown syrup. Then add an appropriate amount of water, enough to cover the ribs, and then add light soy sauce, dark soy sauce, vinegar and the remaining cooking wine, and stir well.

5. **Stew the spare ribs**: Put the fried spare ribs into the sweet and sour sauce, add sliced ​​ginger, crushed garlic and scallion segments, bring to a boil over high heat then simmer over low heat. During the stew, you can taste the sauce and adjust the sweetness and sourness according to your personal taste.

6. **Collect the sauce**: When the ribs are stewed until the meat is tender and the soup begins to thicken, add starch and water to make a sauce. Slowly pour it into the pot, stirring while pouring so that the soup is evenly coated on the ribs.

7. **Serve **: When the soup reaches a satisfactory consistency, turn off the heat, sprinkle some white sesame seeds (optional), and serve.

8. **Enjoy**: The hot sweet and sour spareribs can be eaten with rice or steamed buns. It is sweet and sour and very appetizing.

 Tips:

- The purpose of blanching is to remove impurities and fishy smell from the ribs.

- When frying the ribs, control the oil temperature to avoid them being burnt on the outside and raw on the inside.

- The ratio of sweet and sour sauce can be adjusted according to personal taste. If you like it sour, you can add more vinegar. If you like it sweet, you can add more sugar.

- Keep stirring while the sauce is collecting to prevent the bottom from getting stuck.

Although the method of making sweet and sour spare ribs is a bit complicated, as long as you follow the steps, you can make a delicious dish with good color, aroma and taste.

Sweet and sour spare ribs are delicious, but there are some things to keep in mind when making them to ensure that the final dish is both beautiful and tasty. Here are some key considerations:

1. **Selection and processing of spare ribs**:

- Choose fresh ribs, preferably with a certain amount of fat, so that the ribs are more delicious and juicy.

- Before cooking, the ribs should be cleaned thoroughly and soaked in cold water for a while to remove excess blood and impurities.

2. **Blanching**:

- Before cooking, blanch the ribs. This will help remove the fishy smell and impurities, and also make the ribs easier to absorb the flavor in subsequent cooking.

3. **Marination**:

- When marinating the ribs, make sure the seasoning is evenly applied to each piece of ribs, so that the ribs can be more flavorful.

- The marinating time should not be too long, otherwise the ribs will become too salty or lose their original flavor.

4. Deep frying:

- When frying the ribs, the oil temperature should not be too high to avoid burnt outside and raw inside. It is generally recommended to control the oil temperature between 150°C and 160°C.

- Be careful when frying the ribs to avoid oil splashing and causing burns.

5. Preparation of sweet and sour sauce:

- The ratio of sweet and sour sauce is very important, usually the ratio of sugar to vinegar is 1:1, but it can be adjusted appropriately according to personal taste.

- When making sugar color, use low heat and heat slowly until the sugar is completely melted and turns amber. This will prevent the sugar from burning and producing a bitter taste.

6. Stew:

- When stewing the ribs, the heat should be moderate. Bring to a boil over high heat first, then simmer over low heat. This will make the ribs more tender.

- Turn the ribs over occasionally during cooking to ensure that each side is evenly cooked and to prevent them from sticking.

7. **Collect the juice**:

- Keep stirring while the sauce is collecting to prevent the sweet and sour sauce from burning.

- The degree of thickening depends on personal preference. Some people like the soup thicker, while others like it a little thinner.

8. **Safety**:

- During cooking, especially when frying and making sweet and sour sauce, pay attention to safety to avoid injuries caused by oil splashing or burning sugar.

Following these precautions can help you make a sweet and sour spare ribs dish that is both delicious and tasty.

There are several ways to judge whether the sweet and sour spareribs are cooked:

1. **Observe color and appearance**:

- Well-cooked sweet and sour spare ribs usually have an attractive golden or reddish brown appearance, which is due to the Maillard reaction of sugars under high temperature.

- The sweet and sour sauce on the surface should be thick and evenly adhere to the ribs, with no obvious flow of juice.

2. **Check the meat quality**:

- Gently poke the ribs with a chopstick or fork, if the meat penetrates easily and feels tender, the ribs are probably cooked through.

- If the meat is still a little tough, or has noticeable resistance, it may need to continue to simmer.

3. Taste test:

- The most direct way is to take a piece of pork ribs and try it. If the meat is tender, the meat is separated from the bones, and the taste is delicious, then the pork ribs are cooked through.

- Be careful not to get burned, as the ribs are very hot right out of the pan.

4. **Observe the state of bones**:

- If the bones of the ribs are exposed and the meat around the bones has shrunk and no more blood is seeping out, this usually means the ribs are cooked.

5. **Timing**:

- Based on cooking experience, sweet and sour spareribs usually need to be stewed over medium-low heat for about 30 minutes to 1 hour, depending on the size of the ribs and the initial cooking conditions. If you have an accurate timer, you can refer to this time to judge.

6. **Use a meat thermometer**:

- If you have a meat thermometer, insert the probe into the thickest part of the chop and it will usually be considered cooked if it registers an internal temperature of at least 74°C (165°F).

By combining the above methods, you should be able to accurately determine whether the sweet and sour spareribs are cooked through. Remember to turn the ribs frequently during the cooking process to ensure that they are evenly heated so that they are cooked faster and more evenly.