Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and Sour Spare Ribs

Introduction:

"It's homely, but it's a popular classic. Even people who don't like eating meat can't escape the temptation. "

Production steps:

Step 1: chop the spareribs into small pieces, wash and prepare the ingredients.

Step 2: Boil the water in the pot, add the spareribs and boil the bleeding water.

Step 3: add water to the pot, add pepper, seasoning, fragrant leaves, cinnamon, onion, ginger, cooking wine and ribs, and cook for 30 minutes.

Step 4: pour oil into wok, saute shallot and ginger, add rock sugar and stir fry.

Step 5: add the cooked ribs and stir fry until the rock sugar dissolves.

Step 6: add 1 scoop of soy sauce.

Step 7: 2 spoonfuls are delicious.

Step 8: add another 3 teaspoons of vinegar.

Step 9: stir fry evenly, add the soup and cooking wine, and simmer over high heat.

Step 10: boil until the soup is dry, add salt and chicken essence to taste.

Materials required:

Spare ribs: 1 jin

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Fragrant leaves: appropriate amount

Cinnamon: moderate

Shallot: a little

Ginger: right amount

Cooking wine: 2 teaspoons

Old style: 1 spoonful

Soy sauce: 2 teaspoons

Rock sugar: 4

Vinegar: 3 teaspoons

Salt: a little

Chicken essence: appropriate amount

Note: cook the ribs for 30 minutes in advance. Then sweet and sour can shorten the cooking process, and sweet and sour to use the fire to cook soup thick, just delicious.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Pai Gu