|
Material |
Quantity |
|
Pork ribs |
750g |
|
Tomato |
2 |
|
Onion |
1 |
|
Fragrant |
Fruit 1/3 |
|
Green pepper |
150g |
|
Purple onion |
2 |
|
Garlic |
4 cloves |
|
Spring onion |
2 Branches |
|
Sushi vinegar |
2 tablespoon |
|
Sugar |
2 tablespoon |
|
MSG |
1 liter |
|
Seasoning powder |
1 tablespoon |
|
Salt |
1 liter |
|
Pepper |
1 liter |
|
Soy sauce |
2 tablespoon |
|
Cooking oil |
3 tablespoon |
|
Cornstarch |
1 tablespoon |
|
Ketchup |
1 tablespoon |
|
Oyster |
1/2 tablespoon |
|
Water |
100ml |
|
Lemon juice |
1/3 tablespoon |
Instructions:
Prepare the ingredients:
1. Pork ribs:
Clean the pork ribs, cut into bite-sized pieces, blanch in hot water, and drain.
2. Marinate the ribs:
Mix the ribs with 1 tablespoon of sugar, 1 tablespoon of seasoning powder, a pinch of salt, a pinch of pepper, a pinch of MSG, and 1/2 tablespoon of soy sauce. Marinate for about 20 minutes.
Cooking:
1. Fry the ribs:
Mix the ribs with 1 tablespoon of cornstarch.
Heat cooking oil and fry each rib piece until golden. Remove and fry a second time for a crispier texture.
2. Stir-fry the vegetables:
Sauté minced garlic and onion until fragrant. Add tomatoes and pineapple, and stir-fry quickly for 5 minutes.
Add bell peppers and stir quickly. Then, add onions and stir well. Sprinkle a bit of pepper and transfer to a bowl.
3. Make the sauce mixture:
Mix 1 tablespoon of ketchup, 1 tablespoon of sugar, 1/2 tablespoon of oyster sauce, 2/3 tablespoon of soy sauce, 100 ml of water, 1/3 tablespoon of lemon juice, a pinch of pepper, and 2 tablespoons of sushi vinegar.
4. Cook the ribs:
Pour the sauce mixture into the pan and bring to a boil.
Add the fried ribs and stir well.
Next, add the stir-fried vegetables and mix well.
5. Finish:
Sprinkle chopped scallions on top and transfer to a plate.
Tips:
- For extra crispy ribs: Fry on high heat for a short time during the second frying.
- To make the dish more appealing: You can sprinkle some roasted sesame seeds on top when finished.
