Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and Sour Spare Ribs

Introduction:

"Sweet and sour spareribs are not easy to make, because the practice of each family is different. Some are blanched first, some stewed and then burned, some are directly put into the oil pot, some are fried with sugar, and 12345 method is used to put seasonings. The sugar in sweet and sour spareribs is easy to do, and it doesn't matter when it is put, it won't spoil the taste, but vinegar can't be put early, the meat is not rotten when it is put early, and vinegar will shine when the meat is cooked It's too late to put the seasoning. There's no sweet or sour taste in the meat. I used a method in the newspaper. It's always cooked like this. It's a good market! "

Production steps:

Step 1: marinate the spareribs with cooking wine. (30 minutes)

Step 2: start the oil pan and fry until the surface of the small ribs changes color; take out the small ribs, add onion and ginger, stir fry them;

Step 3: add 1 teaspoon and half of old soy sauce and half of raw soy sauce;

Step 4: add rock sugar, stir fry and color, pour hot water without small row, and collect juice on low heat (about 40 minutes).

Step 5: finally add white vinegar to stew for a while.

Materials required:

Ribs: 750g (small ribs)

Scallion: right amount

Ginger: right amount

Old style: moderate

Soy sauce: moderate

Vinegar: right amount

Rock sugar: right amount

Note: 1, the ribs with water cooked into ribs soup, and then do intermediary dishes, meat will not taste. 2. You can also use white sugar when adding sugar. It doesn't matter if you have more. Finally, when you use vinegar, you can taste it.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Tang Cu Pai Gu