Sweet and sour spareribs in honey sauce(mi zhi tang cu pai gu )

Sweet and sour spareribs in honey sauce

Introduction:

"I made sweet and sour ribs for the first time. I didn't look at the menu. I thought that because I was afraid it would not be delicious, I didn't use too many ribs, but I didn't expect it to be perfect I can't help praising myself The color, taste and proportion of sauce are very good. Our pig Guangguang says that it is better than the one in Dongpo, Meizhou PS: Meizhou Dongpo is famous for its sweet and sour ribs... "

Production steps:

Step 1: boil a pot of boiling water, add spices and ginger slices, and put the spareribs in water (I use the kind of stew powder paper package that can be bought in the supermarket, one package at a time, which is very convenient, you don't need to make your own spices). After boiling, boil the spareribs for five minutes and take them out for standby.

Step 2: burn the oil, deep fry the spareribs until the skin is yellow and crisp, and take them out for later use.

Step 3: burn oil, add ginger, rock sugar, soy sauce, vinegar and honey, and stir fry. Note that ginger, rock sugar and vinegar should be large, while soy sauce must be small. The specific proportion is stir fry spoon, so it's one and a half teaspoons of vinegar, six pieces of ginger, one or two pieces of rock sugar, one and a half teaspoons of soy sauce and a spoonful of honey. The sauce should be boiled over medium heat, and stir fry the spareribs after bubbling.

Step 4: after the ribs turn brown red, hook in the Gorgon powder and put it on the plate.

Step 5: Sprinkle with cooked white sesame and serve with a small plate.

Materials required:

Pork ribs: right amount

Ginger slices: right amount

Rock sugar: right amount

Vinegar: right amount

Honey: right amount

Cooked sesame: right amount

Soy sauce: moderate

Note: Well, I'm really talented in cooking After this experience, I think the Huamei spareribs I had eaten in a Cantonese restaurant (I forget which one) should be made by adding Guangdong Huamei sauce to my sweet and sour spareribs. Try it next time.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: Original

Chinese PinYin : Mi Zhi Tang Cu Pai Gu