Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and Sour Spare Ribs

Introduction:

Production steps:

Step 1: chop the pork ribs into 5cm long sections (which can be completed by the meat stall staff), blanch the blood in boiling water < br > blanch the pork ribs with cooking wine, soy sauce, ginger and onion for 20 minutes < br > steam the pork ribs in the pot for about 30-40 minutes.

Step 2: take out the steamed spareribs for use, remove the ginger and onion from the broth for use < br > heat the oil in the pan until 70%. Deep fry the spareribs until golden yellow (use high heat, don't take too long to prevent the meat from hardening) < br > leave the bottom oil in the pan, boil the rock sugar, add the steamed spareribs broth (low heat, don't boil the sugar, add it from the side of the pan to avoid splashing), soy sauce, vinegar and salt, and put them in Cook the spareribs for a few minutes < br > when the soup is concentrated, add a few drops of vinegar to the pot and sprinkle with sesame seeds. This dish can be used for hot or cold dishes.

Materials required:

Pork ribs: 1 kg

Rock sugar: 75g

Soy sauce: 25g (including 15g raw soy sauce and 10g old soy sauce)

Vinegar: 50g

Cooking wine: 25g

Scallion: 15g

Cooked sesame: 5g

Ginger slices: 15g

Oil: right amount

Salt: right amount

Note: Q: why steaming and frying? A: After steaming rotten and frying slightly, it will be scorched outside and tender inside. If it is fried directly, the meat will be dry. Q: why do you want to drop a few drops of vinegar at last? A: Part of the vinegar has volatilized in the process of cooking. The last drop of vinegar is to make the vinegar taste strong:)

Production difficulty: unknown

Process: firing

Production time: 10 minutes

Taste: Original

Chinese PinYin : Tang Cu Pai Gu