Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and Sour Spare Ribs

Introduction:

"Moderate sweet and sour, not greasy, rich and delicate taste, will not feel any kind of sudden seasoning. The color is light, not thick, not light. It's just as delicious to mix rice with juice. "

Production steps:

Step 1: after blanching 500g small chops, boil for 30 minutes. The broth can cook noodles. Don't pour it out.

Step 2: marinate with 1 tbsp cooking wine, 1 tbsp soy sauce, 1 / 2 tbsp soy sauce, 2 tbsp vinegar (not white vinegar) for 20 minutes.

Step 3: take out, wash and control water for standby, fry golden, don't put too much oil, you can save oil, as long as you turn over frequently.

Step 4: put the spareribs in the pot, marinate the spareribs with water and 3 tbsp sugar (put the sugar boldly, 3 tbsp, don't be afraid of too much). Bring half a bowl of broth to a boil and add half a teaspoon of salt.

Step 5: simmer for 10 minutes on low heat, collect juice on high heat, add a spoonful of vinegar when collecting juice, and the sweet and sour taste will come out.

Step 6: Sprinkle onion, sesame and a little monosodium glutamate.

Materials required:

Xiaopai: 500g

Cooking wine: 1 tbsp

Soy sauce: 1 tbsp

Soy sauce: half a teaspoon

Vinegar: three tablespoons in two

Sugar: 3 tbsp

Salt: half a teaspoon

MSG: half teaspoon

Sesame: half teaspoon

Note: Note - tips three: 1, how to crisp in the tender - boil 30 minutes, so that hot fried to the outside scorched yellow, on the crisp in the tender. If you use raw spareribs to fry directly, it's easy to age 2. Why do you want to marinate them? Because the hot oil in the hot pot quickly seals the appearance of the meat. It's not easy to absorb when making sweet and sour sauce. There's a fishy smell in the spareribs. 3. How can you fry the spareribs? ——It's been boiling for 30 minutes. It's precocious, so just make sure it's crispy outside.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Pai Gu