Hot and sour spareribs(suan la pai gu )

Hot and sour spareribs

Introduction:

"LG said a few days ago that it wanted to eat spareribs, but I didn't bother to get them. I just got up early this morning and bought fresh spareribs. I wanted to get my father's specialty" steamed spareribs with fermented bean curd ". I couldn't get the red fermented milk from my hometown, hehe... In order to fulfill his little wish, today we will make a "sour and hot spareribs" to satisfy his taste buds! LG and I both like spicy, but it's not just the two of us who eat. In order not to cancel everyone's "eating standard", we decided to make it not too sour and not too spicy. Ha ha

Production steps:

Step 1: wash the spareribs and deep fry them in medium hot oil until the skin is golden.

Step 2: leave the bottom oil in the pot, add onion, ginger and pepper and saute until fragrant.

Step 3: into the ribs, add appropriate amount of water.

Step 4: add seasoning: soy sauce, soy sauce (trace), vinegar, rock sugar, star anise, salt.

Step 5: after boiling, simmer for about 40 minutes.

Step 6: cook until there is not much soup left in the pot, then remove the ribs.

Step 7: garnish with coriander.

Materials required:

Spareribs: 1000g

Onion: 1

Ginger: 1 yuan

Chili: 2

Raw soy sauce: 1 tbsp

Half a teaspoon

Vinegar: 4 tbsp

Rock sugar: 3 tbsp

Star anise: 2

Salt: right amount

Note: all kinds of seasoning can be prepared according to their own taste, do not like spicy can not add pepper. (because LG likes to bring some spicy food, I put chili pepper...

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: Original

Chinese PinYin : Suan La Pai Gu