Made with fresh raw materials, frozen at minus 30 degrees, and stored at minus 18 degrees, without repeated thawing, the whole process of cold chain home, the northern free-range pork chops / cut into 1kg pack, selected Australia Pork Certified Free Range Pork Tang Pork, after devascularization and fascia removal, processed and cut into strips suitable for home making, the meat is red and bright, the meat is fresh and tasteless, suitable for making sweet and sour pork ribs, pork ribs soup, braised pork ribs, etc., how to make All delicious! Best Recommended Practice: Sweet and Sour Pork Ribs Best Matching Seasoning: Golden Ratio Seasoning Sauce: 1:2:3:4:5 One spoon of cooking wine, two spoons of soy sauce (you can use Lee Kum Kee light soy sauce, Haitian soy sauce) can add a little old For coloring, three spoons of vinegar (you can use Hengshun Zhenjiang balsamic vinegar, or white rice vinegar), four spoons of sugar, 500g of Tang Pai, and 1kg can double the seasoning. Practice: After thawing the Tang Pai, soak it in water for 1-2 hours to remove the blood water, and the water can be changed once in the middle. Drain and drain the soaked tang row, use paper to absorb excess water, pour it into a hot pot (no oil is required) and simmer until slightly golden, pour in the golden ratio of seasoning juice, stir well and add water, The water is just enough to cover the ribs. After boiling, change to low heat and simmer for 40 minutes. After the sauce is over high heat, sprinkle sesame seeds. Note: Don't get distracted when collecting the juice, otherwise it will be made into black charred ribs. The same method is also used to make free-range pork cartilage.
