Sweet and sour pork chop(tang cu xiao pai )

Sweet and sour pork chop

Introduction:

"No need to fry, no need to stew for a long time, the taste is still fragrant, soft and glutinous, not greasy ~~~~~~ you have to eat healthily^_ ^”

Production steps:

Step 1: wash the spareribs, blanch the bleeding foam in boiling water, remove and wash

Step 2: from the oil pan, put ribs, ginger, cooking wine, soy sauce, vinegar stir fry

Third step: add water to the chops and boil the blaze. Turn to a low heat for 30 minutes. Before the soup is dried, add some salt, add soy sauce, vinegar, sugar, stir fry, and sprinkle with scallion.

Materials required:

Pork ribs: right amount

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Old style: moderate

Soy sauce: moderate

Vinegar: right amount

Sugar: right amount

Salt: right amount

Note: before and after two times of vinegar, the first time the role of vinegar can go to the meat smell, can also soften the meat, so that the ribs can be cooked in a short time rotten, can be appropriate to put more, it is recommended to use vinegar, small row cooked vinegar flavor basic volatilization, again put vinegar for seasoning, optional with vinegar

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Xiao Pai