Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and Sour Spare Ribs

Introduction:

"The sweet and sour spareribs I made today is a kind of deep fried cooking method in Sichuan. It's very delicious and delicious. And it's much more convenient than I used to fry it directly, and I don't worry about whether the ribs are cooked or not. Because it was Beijing's way of putting ketchup. If you don't master it well, it will be sour and sweet. "

Production steps:

Step 1: Boil the spareribs in boiling water, then rinse with cold water to remove the blood.

Step 2: add scallion, ginger, garlic, tangerine peel, cooking wine, soy sauce to the washed spareribs, and let stand for 20 minutes.

Step 3: then put the bowl on the steamer and steam for 30 minutes.

Step 4: remove the scallion, garlic and ginger from the steamed spareribs, and then pour them into the plate. Set aside the soup.

Step 5: put the oil in the pan and heat it to 110 degrees. Pour in the spareribs and fry them in high heat. Then quickly pick them up.

Step 6: control the oil of the spare ribs.

Step 7: put some oil in the pot, put the rock sugar into the pot, and simmer slowly until it dissolves.

Step 8: put the steamed spareribs soup into the melted rock sugar, and then put the fried spareribs. Finally, add salt, soy sauce and vinegar to the saucer. Sprinkle with sesame seeds.

Materials required:

Xiaopai: one jin

Rock sugar: 50g

Vinegar: half a teaspoon

Shallot: a little

Tangerine peel: a little

Garlic: a little

Jiang: a little

Edible oil: right amount

Sesame: right amount

Salt: right amount

Old style: moderate

Soy sauce: moderate

Cooking wine: moderate

Note: 1: buy small ribs, less meat ribs to do this dish, eat crispy. 2: Rock sugar must be melted in low heat before adding spareribs. 3: Don't burn too long to prevent blackening. 4: Put the vinegar in the end because it will volatilize. The amount of vinegar depends on how much you like.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Pai Gu