Old spareribs with pineapple(bo luo gu lao pai gu )

Old spareribs with pineapple

Introduction:

"It's not new to add pineapple to vegetables. Today, I have spareribs with sweet and sour taste, beautiful color, absolutely delicious."

Production steps:

Step 1: wash the spareribs, blanch them in boiling water, remove the bleeding water and set aside.

Step 2: boil water in a pot, add spareribs, scallions, ginger slices, large ingredients, fragrant leaves, and cook for 15 minutes over medium heat. Remove the spareribs and drain the water.

Step 3: dip the cooked spareribs with dry starch.

Step 4: deep fry in oil pan until golden and remove.

Step 5: peel and cut pineapple into pieces.

Step 6: heat up the oil and add onion and ginger powder.

Step 7: pour in white vinegar, soy sauce, cooking wine, 2 tbsp water and stir well.

Step 8: add ketchup and sugar and bring to a boil.

Step 9: pour in the starch and cook over medium heat until thick.

Step 10: put in the pineapple pieces.

Step 11: pour in the fried ribs.

Step 12: stir fry the ingredients and sauce well, sprinkle appropriate amount of coriander powder before boiling.

Materials required:

Ribs: 500g

Pineapple: 150g

Ginger slices: appropriate amount of each

Scallion: right amount

Ingredients: 2

Fragrant leaves: 2 pieces

Minced garlic: a little

Soy sauce: 1 tablespoon

Ketchup: 2 tablespoons

White vinegar: 1 teaspoon

Cooking wine: 1 teaspoon

Sugar: 2 teaspoons

Salt: a little

White pepper: a little

Chicken essence: a little

Dry starch: appropriate amount

Starch: appropriate amount

Vegetable oil: right amount

Coriander: moderate

Note: with white vinegar and soy sauce seasoning, do the ribs color will not be too deep, ruddy color. Stir fry spareribs with dry starch to prevent oil splashing, but not too much. It's better to gently pat the excess flour with your hand before frying. Ketchup should be wrapped with ingredients, and the heat and consistency should be well controlled when boiling.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Bo Luo Gu Lao Pai Gu