糖醋小排
Shanghai Sweet and Sour Spareribs
⏱️ Prep: 15 min🔥 Cook: 30 min⏰ Total: 45 minMEDIUM
🛒 Available at: Trader Joe'sWhole Foods
Servings
Ingredients
| Amount | Ingredient | Notes | Substitute |
|---|---|---|---|
| 500 g | pork spare ribs猪小排 | cut into 2-inch segments | — |
| 30 ml | soy sauce酱油 | — | — |
| 30 ml | Chinkiang vinegar镇江香醋 | — | — |
| 45 g | rock sugar冰糖 | — | — |
| 15 ml | Shaoxing wine绍兴酒 | — | — |
| 15 g | ginger姜 | — | — |
Instructions
1
Blanch and caramelize
Blanch ribs 5 min to remove impurities. Drain. In a wok, melt rock sugar with a splash of water until amber. Add ribs and toss 2 min to coat in caramel.
2
Braise until sticky(35 min)
Add Shaoxing wine, soy sauce, vinegar, ginger, and just enough water to barely cover ribs. Simmer uncovered 30 min, stirring occasionally, until sauce reduces to a thick, sticky glaze that clings to each rib.
Pro Tips for Western Kitchens
Shanghai style uses more vinegar and sugar than the Cantonese version. The sauce should be thick enough to coat a spoon — like a sweet-tart lacquer.
Frequently Asked Questions
Nutrition
Per serving (approximate values)
380
Calories (kcal)
22
Protein (g)
18
Carbs (g)
24
Fat (g)
0
Fiber (g)
460
Sodium (mg)
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Home cook developing Chinese recipes for Western kitchens. Every recipe is tested with ingredients from Trader Joe's, Whole Foods, or Walmart — no wok required.
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