Hi everyone, some fans would like to learn how to cook sweet and sour pork ribs at home. We are now sharing this recipe from Chef Li, a grandmaster chef in Sichuan cuisine. This dish is in all Chinese cuisines. If you can master it, the rest will follow. Delicious taste is always the spirit of every dish.

Chef Feng (disciple of Er Bai) is going to teach us his homemade sweet and sour pork ribs.
What kind of chemical reaction will be produced after sweetness joins sourness?
What kind of ribs should we choose? What is the correct oil temperate for cooking ribs?
How to tell if the oil temperature is suitable for deep-frying? Why is a high oil temperature better for deep frying?
Maybe some of you will ask: what is the difference between the caramel in sweet-sour ribs and regular caramelized sugar?
The answer is the golden caramel is the one we want for this dish, not the over-cooked one.
There are various ways to produce caramel. You can stir fry sugar with oil, water or both.

But, this time we are going to fry sugar with oil. Stir-fry sugar till golden, add in deep fried pork ribs and garlic. After the pork ribs are perfectly colored, add in ginger slices for odor removal. Then add in spring onion chunks, bring the flavour out, and then pour some rice vinegar. Reduce the heat, season the dish with a bit of salt, soy sauce and sugar for the second time.
So, what is the difference between this time and the previous time we add sugar?
Finally, add in some diluted huangjiu (yellow rice wine), reduce the heat again and wait for flavour penetration. After 15 mins, remove the aromatics, season the dish for the third time, and condense the sauce on high heat. And Bravo!

To all my fans, this is an easy to learn dish but we need to be patient with the triple-seasoning process.
The dish should have a maroon glaze, and a sweet and sour flavour！
Please master this dish and amaze your family with it!

Hello everyone! We are Lao Fan Gu, three old men from Beijing that excel at eating, cooking and chit-chatting.

Our dishes are good-looking, delicious and hardcore. All the three of us used to work as chefs of China state banquets catered to government guests. Now we are retired at home. Together with our old friends, we want to share the dishes we studied and practiced when we were young, so everyone can prepare them at home and try what country leaders are catered when they visit China.

Da Ye (Zheng Xiusheng): Executive Chef of Beijing Hotel, hosted China's 50th Anniversary dinner.
Er Bai (Sun Lixin): Planned dinner menus multiple times for China state banquets hosting foreign country leaders.
San Shu (Wu Jianli): Golden Cook of China. 3rd Generation successor of Caigoupu smoked meat. Developed 'Wu type smoky sauce'.

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