Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and Sour Spare Ribs

Introduction:

Production steps:

Step 1: slaughter the ribs for 4 cm, add a little salt and cooking wine, mix well (salt should not be too much, 2 / 3 of the normal amount is enough, too much will affect the sweet and sour taste)

Step 2: coat the well mixed spareribs with a layer of evenly dried starch, and then fry them in an oil pan until 80% hot until pale yellow. Pick them up and set them aside

Step 3: ginger is cut into small foam, oil is put in the pot, when it is hot to 60%, add the ginger foam, saute until fragrant, then pour in vinegar, sugar and soy sauce. When the sugar melts, put in the fried ribs, stir fry and collect the juice, and then you can start the pot and put on the plate;

Materials required:

Spare ribs: moderate amount

Ginger: moderate

Dry starch: appropriate amount (liangshengfen)

Soy sauce: right amount

Vinegar: right amount

Salt: right amount

Cooking wine: moderate

Sugar: right amount

Edible oil: right amount

Note: PS: when adding vinegar and sugar, it's better to use less than more, and the proportion must be balanced, any more of which will seriously affect the quality of the finished product. Inexperienced friends can taste it while adding it. Generally speaking, it's OK to add vinegar when it's a little pungent; Because there is a layer of starch on the outside of the spareribs, the juice in the pot will thicken immediately when it is put into the pot. At this time, keep stirring to prevent it from sticking to the pot. The juice must be dried. When you see that the bottom of the pot is basically oil, and then the spareribs are separated between the spareribs, and a sugar strand will be pulled apart, the juice will be almost dried;

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Tang Cu Pai Gu