Simple steps to make a classic delicacy sweet and sour spareribs(jian dan ji bu zuo chu jing dian mei wei tang cu pai gu )

Simple steps to make a classic delicacy sweet and sour spareribs

Introduction:

"I haven't made sweet and sour ribs before, because I don't like fried food very much, and I feel it's very complicated. After trying it, I feel it's very simple. I can eat it occasionally."

Production steps:

Step 1: wash the spareribs, blanch them in boiling water, pick them up, put them in a bowl, add soy sauce, cooking wine, ginger and scallion, I also add some Chinese prickly ash and rattan pepper, marinate them for half an hour.

Step 2: half an hour later, put the ribs on the steamer, boil the water and steam for 40 minutes, then the meat is soft.

Step 3: after 40 minutes, pick up the ribs from the bowl and put them on another plate.

Step 4: put aside the soup left by steaming the ribs in a bowl and use it later. Some people like to discard the onion and ginger in the soup. I don't think it's necessary. It's more fragrant in the back.

Step 5: add the right amount of oil in the pot, put the ribs down and stir fry, you can also add more fried, I don't like that. The fire is bigger, don't stir fry too long, you can see some color changes on the surface of the ribs.

Step 6: in this way, the stir fried ribs are very fragrant. Let's see if they are delicious

Step 7: after the stir fried ribs are picked up, there should be some oil left in the pot. Turn the fire to the minimum and put the rock sugar in to melt slowly.

Step 8: slowly pour the soup left by the beginning of steaming ribs along the edge of the pot (slow down, so as to avoid the oil splashing and scalding yourself), then add the soy sauce and vinegar, put the ribs down and burn for a few minutes, the soup is almost ready to start the pot.

Materials required:

Ribs: 600g

Soy sauce: moderate

Cooking wine: moderate

Ginger: 5 pieces

Scallion: right amount

Chinese prickly ash: 10

Rattan pepper: 10

Oil: right amount

Rock sugar: right amount

Old style: moderate

Vinegar: right amount

Note: 1, in the process of pickled ribs, if you do not like pepper and rattan pepper, you can not add. 2. It's better to drop a few more drops of vinegar before starting the pot, because the vinegar will volatilize in the process of burning.

Production difficulty: ordinary

Process: others

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Jian Dan Ji Bu Zuo Chu Jing Dian Mei Wei Tang Cu Pai Gu