Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and Sour Spare Ribs

Introduction:

"1. The ribs need to be fried twice, the first time is cooked, the second time is crispy. 2. The ratio of marinated spareribs with raw powder and flour is 1-3. Do not add water when marinating, because eggs, salt and rice wine are added in the process of marinating. 3. After thickening, you need to pour hot oil, which will be more bright. The consistency of the sauce can not be taught in the blog, which requires us to constantly sum up our experience in order to have more experience. 4. If you want to add a little salt, the sweetness will be more prominent after adding a little salt. "

Production steps:

Step 1: marinate with salt, rice wine, ginger slices, scallion, raw powder and flour

Step 2: the proportion of flour and raw powder is 1-3, the amount should not be too much, just the right amount.

Step 3: 60% hot oil starts to fry.

Step 4: fry it for the first time.

Step 5: the effect of re frying is to make the ribs more crispy.

Step 6: leave a little bottom oil in the pot, add proper amount of water to drink sugar, a little salt and soy sauce to heat.

Step 7: thicken, pour hot oil, add vinegar and mix well.

Step 8: finally, pour the re fried spareribs and stir fry them evenly. It's better to let the sweet and sour juice cover the spareribs.

Materials required:

Moderate: moderate

Flour: right amount

Raw powder: appropriate amount

Eggs: right amount

Yellow rice wine: right amount

Ginger: right amount

Salt: right amount

Vinegar: right amount

Appropriate amount: sugar

Oil: right amount

Scallion: right amount

Note: I usually use ribs to make sweet and sour pork ribs, which are pickled and fried. Some friends always say that the ratio of sugar and soy sauce can't be adjusted well. Here are some personal opinions on how to adjust sweet and sour sauce. There is a little water in the pot. It depends on the amount of spareribs. Because there is too much water, the sweet and sour sauce is a little wasted. My point is that the sweet and sour sauce is enough to cover the spareribs. Just a little surplus is enough. After adding water, add sugar, bring the old soy sauce to a boil, thicken it with a spoonful of hot oil that had fried the spareribs before, mix it well and then add vinegar to mix it well. This is the sweet and sour sauce, the most important thing After the re fried ribs can be poured into the pot.

Production difficulty: unknown

Process: slip

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Tang Cu Pai Gu