Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and Sour Spare Ribs

Introduction:

"It's estimated that few people can control the dish of braised spareribs. No matter what method is used, it has attractive color and strong flavor rich in sweet and sour crisp meat. It's a pleasure to separate bone and meat in one bite, ha ha! Four words, it's delicious! Ha ha

Production steps:

Step 1: soak the spareribs with water to remove the blood and wash them.

Step 2: Boil the spareribs in a pot of cold water, remove the floating, remove the spareribs and drain the water. This step is to remove the blood and fishy smell again.

Step 3: wash the material for use.

Step 4: sugar ready for use.

Step 5: put oil in a cold pan, add sugar over low heat, and stir fry sugar. This step must not stop stir fry, to be patient.

Step 6: when the white sugar melts and turns into brown, pour in the spareribs and stir fry them. Let the spareribs be evenly coated with sugar and colored, and then remove them.

Step 7: leave oil in the pot, add ginger and garlic, stir fry to taste, pour in ribs, stir fry a few times. Pour boiling water over the ribs.

Step 8: after the water is boiled, add cinnamon, fragrant leaves, 2 tbsp vinegar, 30g rock sugar, a piece of scallion and Monascus rice water. Simmer over medium heat for 20 minutes.

Step 9: after about 20 minutes, take out the ginger, garlic, scallion, fragrant leaves and cinnamon. Continue to stew the ribs for 5 minutes, then add 2 teaspoons vinegar and a small amount of salt again, stir fry over high heat to collect the juice. When the soup bubbles as shown in the picture, it means that the soup becomes thick. Continue to stir for 1 minute to turn off the fire!

Step 10: turn off the heat and get ready to take out the pot!

Step 11: put the chopsticks into the plate one by one, and finally pour the soup from the top. WOW! Let's eat!

Step 12: this step should have been in the preparation step, forget this step. Make good red rice water, there are production instructions ha!

Materials required:

Small row: 1000g

Boiling water: 1000ml

Edible oil: 30ml

Sugar: 20g

Rock sugar: 30g

White vinegar: 4 teaspoons

Fragrant leaves: 4

Cinnamon: 1

Ginger slices: 2 yuan

Garlic: 6

Scallion white: 1 Section

Note: 1, ribs must be washed, otherwise affect the taste. 2. The second step is to boil the spareribs in cold water, otherwise the meat will be tight. 3. Sweet and sour spareribs itself is big sugar and vinegar, sweet and sour are willing to put, otherwise always feel that bad taste. 4. When frying sugar color, the heat is very important. Beginners suggest using soft white sugar or powdered sugar, which is small and easy to melt. 5. The point is, you can use a handful of red yeast rice and boiled water to soak out the color and filter out the rice. The rest of the water is red yeast rice water. You can also buy Monascus rice noodles, 1-2 grams of Monascus rice noodles increase half a bowl of warm water, stir well, after melting is Monascus rice water. The effect is the same. It is said that the real sweet and sour spareribs don't need soy sauce. I haven't verified it, but this spareribs don't need soy sauce. The effect is really brighter than the red sauce. Is that right? 6. You can rest assured that Monascus rice is the natural color formed after rice fermentation and is a natural pigment, which can be safely eaten.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Pai Gu