Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and Sour Spare Ribs

Introduction:

"There are many ways to make sweet and sour spareribs. Today, we use stewing first and then frying. We can also get another bowl of spareribs soup to rinse vegetables. How delicious it is."

Production steps:

Step 1: Chop pork ribs into 3 or 4 cm segments, rinse and put into a cold water pot.

Step 2: bring to a boil, remove and rinse the foam.

Step 3: take cold water in the soup pot (the amount of water is less than the spareribs), add the spareribs, add the scallion and ginger slices, bring to a boil over high fire, skim the foam, add a small amount of cooking wine to remove the fishiness, bring to a boil, turn to low heat and simmer for 50 minutes.

Step 4: take out the spareribs, drain the water and set aside the spareribs soup.

Step 5: put the oil in the frying pan, heat the pan and pour in the ribs.

Step 6: deep fry the spareribs until golden brown and remove.

Step 7: clean the frying pan again, pour in the oil, put in the rock sugar, melt slowly over low heat, pour a small bowl of spareribs soup along the edge of the pan, add star anise, salt, soy sauce and vinegar, stir into juice, then pour in the spareribs, simmer over low heat for 5 minutes.

Step 8: collect the juice over high heat, add a small spoon of vinegar, stir fry a few times, and sprinkle with cooked sesame seeds.

Step 9: make sweet and sour sweet sweet and sour pork ribs.

Materials required:

Pork ribs: 2 kg

Scallion: right amount

Ginger: right amount

Cooked sesame: right amount

Old style: moderate

Vinegar: right amount

Cooking wine: moderate

Salt: right amount

Rock sugar: right amount

Star anise: right amount

Note: the benefits of stewing ribs before frying: the soup can be used to rinse vegetables, or used as soup.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Pai Gu