糖醋排骨，是中国人餐桌上最经典的硬菜之一。排骨炸得外酥里嫩，裹上酸甜浓郁的糖醋汁，色泽红亮，撒上白芝麻和葱花，一口下去，酸甜开胃，连骨头都想啃干净。
Sweet and Sour Spare Ribs is one of the most classic dishes on the Chinese dinner table. The ribs are fried until crispy and tender, then coated in a rich, sweet and sour sauce. With a glossy red finish and a sprinkle of sesame seeds, it’s so good you’ll want to lick the bones clean.
🌴食材 | Ingredients：
猪肋排，500g（切小块）。/ Pork spare ribs, 500g (cut into small pieces).
鸡蛋，1个（打散，裹糊用）。/ Egg, 1 (beaten, for the batter).
淀粉，3勺（约30g，裹糊用）。/ Cornstarch, 3 tbsp (about 30g, for coating).
🌴配料 | Aromatics：
姜片，3片。/ Ginger slices, 3.
葱段，1根。/ Scallion, 1 stalk (cut into segments).
熟白芝麻，1小撮（出锅撒）。/ Toasted white sesame seeds, a small pinch (for garnish).
葱花，少许（出锅撒）。/ Chopped scallion, a little (for garnish).
🌴调味 | Seasonings：
生抽，2勺（约20ml）。/ Light soy sauce, 2 tbsp (about 20ml).
老抽，1勺（约10ml，上色用）。/ Dark soy sauce, 1 tbsp (about 10ml, for color).
香醋，3勺（约30ml）。/ Chinkiang vinegar, 3 tbsp (about 30ml).
白糖，2勺（约30g，酸甜关键）。/ Sugar, 2 tbsp (about 30g, key for the sweet and sour taste).
料酒，1勺（约10ml，腌肉用）。/ Cooking wine, 1 tbsp (about 10ml, for marinating).
盐，适量。/ Salt, to taste.
食用油，适量（炸制用）。/ Cooking oil, as needed (for frying).
🌴做法 | Instructions：
1，腌制排骨 | Marinate the Ribs
排骨洗净沥干，加1勺料酒、少许盐和姜片，抓匀腌制15分钟。⚠️ 千万别跳过腌制，否则排骨里面没味道。
Wash and drain the ribs. Add cooking wine, a pinch of salt, and ginger slices. Mix well and marinate for 15 minutes. ⚠️ Never skip marinating, or the ribs will be bland inside.
2，裹糊 | Coat the Ribs
将腌好的排骨均匀裹上一层蛋液，再裹上一层淀粉。⚠️ 裹完淀粉后，静置5分钟，让淀粉回潮，这样炸的时候不容易脱糊。我试过裹完直接炸，结果淀粉全掉在油里了。
Coat the ribs evenly with beaten egg, then with cornstarch. ⚠️ Let them rest for 5 minutes after coating; this helps the starch adhere and prevents it from falling off during frying.
3，炸制 | Fry the Ribs
锅里倒油，油温六成热时，放入排骨，中火炸3~4分钟，炸到表面金黄酥脆，捞出控油。⚠️ 火别太大，不然外面焦了里面还没熟。
Heat oil to 160°C (about 60% hot). Fry the ribs over medium heat for 3-4 minutes until golden and crispy. Drain. ⚠️ Don’t use high heat, or they will burn outside and stay raw inside.
4，调糖醋汁 | Make the Sauce
取一个小碗，放入2勺生抽、1勺老抽、3勺香醋、2勺白糖和少许盐，搅拌均匀。⚠️ 醋和糖的比例是这道菜的灵魂，酸甜平衡全靠它。
In a small bowl, mix light soy sauce, dark soy sauce, vinegar, sugar, and a pinch of salt. ⚠️ The ratio of vinegar to sugar is the soul of this dish.
5，裹汁出锅 | Coat and Serve
锅里留底油，放入葱段和姜片爆香，倒入调好的糖醋汁，中火炒到冒泡、汤汁浓稠。倒入炸好的排骨，快速翻炒均匀，让每块排骨都裹上糖醋汁。关火，装盘，撒上熟白芝麻和葱花。⚠️ 合炒要快，保持排骨外壳酥脆。我试过炒太久，结果排骨全软了。
Add a little oil to the pan, sauté the scallion and ginger until fragrant. Pour in the sauce and cook over medium heat until it bubbles and thickens. Add the fried ribs and stir-fry quickly to coat each piece. Turn off the heat, plate, and sprinkle with sesame seeds and scallion. ⚠️ Be quick to keep the ribs crispy. I’ve tried cooking too long, and they turned soggy.
宝宝们，糖醋排骨的精髓在于“外酥里嫩，酸甜挂汁”。排骨腌制去腥，裹上蛋液和淀粉，炸出来更酥脆。糖醋汁的醋糖比例大约是1:1，酸甜平衡。最后裹汁要快，保持外壳酥脆。
Tips: The key to Sweet and Sour Spare Ribs is “crispy outside, tender inside, coated in a sticky sweet and sour sauce.” Marinate the ribs, coat them with egg and cornstarch for extra crispiness. The ratio of vinegar to sugar is about 1:1. Be quick when coating the ribs to keep them crispy.
这道【糖醋排骨 | Sweet and Sour Spare Ribs】是中国人最经典的硬菜之一。如果你喜欢这种酸甜浓郁的口感，还可以试试我之前写的【糖醋里脊 | Sweet and Sour Pork】。想看更多经典硬菜，可以逛逛我的【硬菜/宴客 | Main Dishes】分类。
If you enjoy this sweet and sour flavor, you should also try my Sweet and Sour Pork. For more classic main dishes, check out my Main Dishes category.
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