Sweet and sour pork chop(tang cu xiao pai )

Sweet and sour pork chop

Introduction:

Production steps:

Step 1: wash and chop the spareribs into small pieces; make clear water in the pot, cool the spareribs in the water, blanch the bleeding foam, and take them out for use.

Step 2: put the ribs into the clear soup, add scallion, ginger, garlic, star anise, pepper, cinnamon, Shaojiu, mix well.

Step 3: 4. Steam the well mixed spareribs in the drawer for 30 minutes, take them out to cool, take out the steamed spareribs and drain the water.

Step 4: make oil in the pan. When the oil is 50% hot, put in the spareribs, fry them into golden yellow, and take them out for use.

Step 5: stir fry scallion and ginger powder in oil, add tomato sauce to stir fry red, add spareribs, add salt, sugar, vinegar and pepper to taste, collect juice over high heat, sprinkle cooked sesame seeds before leaving the pot, and sprinkle scallion powder when loading.

Materials required:

Pork: 500g

Rice: right amount

Scallion: 5g

Ginger: 5g

Garlic: 5g

Sweet flour sauce: 20g

Old style: moderate

Sufu: moderate amount

Fermented bean curd soup: right amount

Sesame oil: appropriate amount

Thirteen spices: appropriate amount

Sugar: 5g

Chinese prickly ash: 4G

Star anise: 6g

Cinnamon: 3 G

Ketchup: 20g

Cooked sesame: 3 G

White vinegar: 5g

Shaojiu: 8g

Salt: 3 G

Note: the ratio of white vinegar and sugar is 1:1.

Production difficulty: ordinary

Process: others

Production time: half an hour

Taste: spiced

Chinese PinYin : Tang Cu Xiao Pai