Fried sweet and sour spareribs(xiang jian tang cu pai gu )

Fried sweet and sour spareribs

Introduction:

"Sweet and sour spareribs are also popular. Today, what I subvert is the fried version, which is characterized by less oil, relatively healthy, crispy taste, basically no soup. It's more like a snack, and it's delicious without food. Do you like this one?"

Production steps:

Step 1: ribs 500g; scallion 5g; ginger 10g; vinegar 4 tbsp; cooking oil 1 tbsp; rock sugar 4,5 pieces; soy sauce 1 tbsp; soy sauce 2 tbsp; cooking wine 1 tbsp; salt appropriate.
Material box: more than 10 pieces of Zanthoxylum bungeanum; 1 piece of fragrant leaf; 3 pieces of Shannai; 3 pieces of star anise; 1 piece of cinnamon.

Step 2: slice the scallion and ginger; chop the ribs into small pieces and wash them, prepare the materials for stewing the ribs, put them into the feeding box or wrap them with gauze and seal them. Put two pieces of ginger in the cold water pot of the ribs, blanch them with a large spoon of cooking wine, remove the floating powder and wash them.

Step 3: put spareribs, three teaspoons vinegar, one teaspoon soy sauce, onion and ginger slices, salt and water into the pressure cooker.

Step 4: simmer for 10 minutes.

Step 5: remove the scallion and ginger slices and set aside.

Step 6: don't put oil in the pot, put in the ribs and fry slightly.

Step 7: fry until oil seeps out, slightly change color on both sides, add the remaining vinegar and soy sauce, a little Spareribs Soup (about 3 teaspoons), stew for about 10 minutes, the soup is basically dry, then serve.

Step 8: wash the frying pan, pour in the oil, the oil temperature is slightly hot, put in the rock sugar, low heat fry out the sugar color.

Step 9: pour in the spareribs, stir fry and color them evenly.

Step 10: loading and opening.

Materials required:

Ribs: 500g

Scallion: 5g

Ginger: 10g

Vinegar: 4 tablespoons

Cooking oil: 1 tablespoon

Rock candy: 4 or 5 pieces

Veteran: a spoonful

Soy sauce: two teaspoons

Cooking wine: 1 tablespoon

Salt: right amount

Zanthoxylum bungeanum: more than 10 pieces

Fragrant leaf: 1 piece

Sannai: 3 pieces

Star anise: 3

Cinnamon: a small piece

Note: affectionate "pepper" to be: 1, ribs cold water pot blanching is to maximize the removal of stolen goods. 2. With this method, the time of boiling sugar color should not be too long, rock sugar should not be too much, otherwise it will become shredded ribs. 3. The sweet and sour spareribs made by this method have no soup, which is suitable for the cheese with crisp taste. 4. When stewing in pressure cooker, vinegar is added. It's easy to cook. 10 minutes is enough. If it takes too long, the bones will be removed, so it's inconvenient to fry.

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Xiang Jian Tang Cu Pai Gu