What should I do if I can’t bite the sweet and sour pork ribs? The secret of popular solutions across the Internet
In the past 10 days, sweet and sour spareribs have been trending on major platforms due to the problem of being "hard to bite", triggering heated discussions among netizens. This article will combine hot topics and practical tips across the Internet to provide you with structured solutions.
1. Statistics of hot discussions on the entire network (last 10 days)
| platform | Amount of related topics | Hot search highest ranking | Core pain points |
|---|---|---|---|
| 128,000 items | 9th place | meaty fat | |
| Douyin | 320 million views | No. 3 on the food list | Insufficient penetration of sauce |
| little red book | 14,000 notes | Kitchen Tips TOP5 | Improper fire control |
| Station B | 48 popular videos | Top 10 living areas | Wrong choice of meat part |
2. Analysis of root causes of problems
According to the experimental data of the food blogger @老 FanGu:
| Reason for failure | Proportion | Typical performance |
|---|---|---|
| Spare ribs not pre-processed | 43% | Flesh fiber firm |
| Frying temperature is too high | 28% | Burnt on the surface and raw on the inside |
| Not enough stewing time | 19% | Bones and flesh are not easily separated |
| Imbalanced sweet and sour ratio | 10% | The sauce is unevenly wrapped |
3. Five practical solutions
1. Secrets of material selection
• RecommendedPork ribs middle section(Fat to thin ratio 3:7)
• Avoid choosing ribs that have been frozen for more than 30 days
• Optimal single block size: 5-6 cm (Tik Tok @王 Gang actual measurement data)
2. Key steps in preprocessing
| steps | time | function |
|---|---|---|
| Soak in water | 2 hours | Remove blood |
| Slap the back of the knife loose | 3 minutes/block | Destruction of fascia |
| starch massage | 5 minutes | soften meat |
3. Optimization of cooking parameters
According to the laboratory data of Station B’s UP owner @food writer Wang Gang:
| stage | temperature | duration | Tools |
|---|---|---|---|
| First blast | 160℃ | 3 minutes | cast iron pot |
| Repeat bombing | 180℃ | 1 minute | deep fryer |
| Collect juice | small fire | 8 minutes | non stick pan |
4. The golden ratio of sauces
Xiaohongshu’s recipe collected by thousands of people:
• Cooking wine: light soy sauce: sugar: vinegar = 1:2:3:4
• Add 1 tablespoon pineapple juice (contains natural meat tenderizing enzyme)
5. Remedies
If you are unable to bite:
•Steamer Remedy: Steam for 15 minutes after SAIC (Weibo voting success rate 78%)
•pressure cooker method: Add water to cover the ribs and press for 20 minutes
4. Feedback from netizens
| method | success rate | Praise keywords |
|---|---|---|
| starch massage | 91% | "Tender" and "Melts in your mouth" |
| double blast method | 87% | "Crispy on the outside and tender on the inside" "Locks in the juice" |
| Pineapple Juice Recipe | 83% | "Sweet and sour" "Smooth and soft" |
5. Special tips from experts
1. Avoid using meat tenderizer (it will destroy the traditional flavor)
2. Juice collection stagestrictly prohibitedFrequent turning (can cause desizing)
3. After cooking, let it sit for 5 minutes to enhance the flavor (recommended by CCTV's "Go Home to Eat" column)
With the above structured solutions, you are sure to make tender and delicious sweet and sour pork ribs. Feel free to share your improvements in the comment area!
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