Sweet and sour pork ribs. 糖醋排骨

raw material：

1.5kg Ribs
3 spoons of light soy sauce
2 spoons dark soy sauce
2 tbs apple cider vinegar
10-20 grams of rock sugar
2 Star aniseed
a small piece of cinnamon
1 Tsaoko
1 tablespoon sichuan pepper
5 Bay leaf
Onion， Ginger ，Garlic
a few peppercorns
100ml oil

Production process:

Heat up the iron pan, add 100ml of oil to heat, add Sichuan peppercorns, aniseed, cinnamon, bay leaf, grass fruit, sauté until fragrant, then add the marinated pork ribs.  Add onion, ginger and garlic.

Pour in dark soy sauce, light soy sauce, apple cider vinegar, rock sugar and stir well

Pour in 0.8 liters of water (in 2-3 portions).  Cover the pot and stir-fry twice during the simmer.  Stir-fry for 35-45 minutes and serve on a plate.  (For the method of marinating ribs, please check the video, thank you for watching)

糖醋排骨

食料：

排骨 1.5公斤
生抽3大匙
老抽 2大匙
2大匙蘋果醋
10-20克的冰糖
八角兩個
桂皮一小段
草果一個
少許小茴香
1 匙花椒
5 片月桂葉
蔥姜蒜
胡椒粒少許
100ml油
水0.8L

製作過程：

將鐵板鍋燒熱，加入100毫升的油加熱後加入四川花椒，大料，桂皮，月桂葉，草果，炒香後，加入醃製好的排骨。加入蔥薑蒜。

倒入老抽，生抽，蘋果醋，冰糖炒勻后

倒入0.8升的水(分2-3次)。盖上锅盖，燉炒中翻炒两次。炖炒35-45分钟出鍋盛盤上菜。(腌制排骨方法，请查看视频謝謝您關看）

The history of sweet and sour pork ribs is deeply rooted in Chinese cuisine, with origins dating back centuries. Sweet and sour flavors have long been a part of Chinese cooking, and the combination of these tastes has been popular in various dishes for a considerable period.

The concept of sweet and sour sauce can be traced back to ancient China, where cooks experimented with balancing flavors using ingredients like sugar and vinegar. The Chinese have a tradition of using vinegar to create tart and tangy tastes in their cuisine, and this technique was extended to meat dishes as well.

The specific dish “Sweet and Sour Pork Ribs” likely emerged from traditional Chinese cooking techniques, which often involved stir-frying and creating various sauces to enhance the flavor of meats. Pork has been a staple meat in Chinese cuisine for centuries, and ribs are a popular cut due to their tenderness and richness in taste.

The preparation of sweet and sour pork ribs involves marinating the pork ribs in a mixture of various seasonings, such as soy sauce, sugar, vinegar, and sometimes other ingredients like ginger and garlic. After marinating, the ribs are typically coated in a light batter or cornstarch before being deep-fried until crispy. Finally, they are tossed in a sweet and sour sauce, usually made with sugar, vinegar, ketchup, and sometimes pineapple or other fruit for added sweetness.

As Chinese immigrants spread across the world, they brought their culinary traditions with them, including sweet and sour pork ribs. The dish gained popularity in Chinese restaurants outside of China and became a favorite on the menus of many Chinese eateries globally.

Over time, variations of the sweet and sour pork ribs recipe have emerged, catering to regional tastes and incorporating local ingredients. Some versions may include vegetables, such as bell peppers, onions, or carrots, adding more texture and color to the dish.

Today, sweet and sour pork ribs remain a beloved classic in Chinese cuisine and are enjoyed by people from various cultural backgrounds as a delicious and flavorful dish that exemplifies the harmonious blending of sweet and sour tastes.