Cut the piglet into a 3 cm long block
Add salt and rice wine, mix well, add egg white after pickling for half an hour.
Add starch and grab the spare
Pour enough oil into the pot, pour more, the actual consumption is not much, it is best not to have ribs
Heat the oil in the fryer to 70% heat and put it into the piglet
Frying to golden brown, I like to eat old, so the fried is relatively transparent, remove and drain
Put the oil in the pot, put 1 tablespoon of water in the pot, put in a small piece of rock sugar, the size is shown in the figure, the size is almost
Slowly heat the small fire
Less and less water can be added to the amount of water to melt the sugar
Stir fry until melted rock sugar turns into caramel
Put the fried pork ribs, heat over medium heat, stir fry, so that the caramel sauce is evenly wrapped around the ribs.
Put in soy sauce, stir fry a few times
Add the balsamic vinegar, stir fry evenly, and the vinegar will dissipate for too long.
Finally, sprinkle with white sesame seeds and serve.
Sweet and sour small row finished product
Shanghai’s sweet and sour small platters are more to eat cold dishes, etc., let the colder to make a cold dish to taste better, put white sesame seeds to look better, if you want to do a good look, it is best to choose some ribs that look better Haha, what is good-looking? I think that there are bones exposed at both ends. It is better to have a relatively regular fried out. After adding the caramel sauce, add soy sauce and balsamic vinegar as long as you stir fry a few times.