Sweet and sour spareribs(tang cu su pai gu )

Sweet and sour spareribs

Introduction:

"I still follow the order of meat version sweet and sour ribs, but the color of plain ribs with vinegar is not so ideal, and it's not easy to hang juice after frying, so I added soy sauce and water starch. Regular meat version of sweet and sour spareribs do not use these two steps, the camera just ran out of power, less than two steps, I have added in the process text, interested students please read the process text carefully. In terms of taste, it's Crispy just when you touch teeth, but if you chew hard, you will feel soft. Anyway, it's very chewy. LG said that it is the feeling of eating meat. If he can eat this every day, he can not eat meat! Amitabha, Buddha, he just said it casually. Don't take it seriously

Production steps:

Materials required:

Spareribs: moderate

White Sesame: right amount

Rock sugar: right amount

Vinegar: right amount

Old style: moderate

matters needing attention:

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Tang Cu Su Pai Gu