Sweet and sour pork ribs(xiang cui suan tian de tang cu pai gu )

Sweet and sour pork ribs

Introduction:

"Sweet and sour spareribs is a representative of sweet and sour dishes, which is a popular traditional dish. It uses fresh pork spareribs as seasoning. The meat is fresh and tender. Chenglai is bright red and oily, and tastes crisp, sour and sweet. It is very popular among diners in Jiangnan. "Sweet and sour" is a kind of taste that all major Chinese cuisines have. Originated in Wuxi, Jiangsu Province, it is widely spread among Jiangsu, Zhejiang and Sichuan dishes, and is often used in fried dishes. Ribs are rich in bone mucin, bone collagen, calcium phosphate, vitamins, fat, protein and other nutrients. Pork can provide heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia. When cooking dishes, adding vinegar can not only make the dishes crisp, tender and delicious, remove the fishy smell, but also protect the nutrients. Sweet and sour spareribs are characterized by bright red color, sweet taste before sour taste, crispy outside and tender inside

Production steps:

Step 1: chop the ribs.

Step 2: add salt cooking wine, onion and ginger starch, stir and marinate for 10 minutes.

Step 3: heat the oil in the pan and fry the marinated spareribs.

Step 4: deep fry the spareribs until golden yellow, and remove the oil.

Step 5: take a bowl, add sweet and sour sauce, oil wine, and mix it into a bowl of juice.

Step 6: leave the bottom oil in the pot and saute the onion and ginger.

Step 7: pour in a bowl and bring to a boil.

Step 8: stir fry the ribs.

Step 9: add water to the spareribs, turn the heat down to 1 hour, then the soup is dried and thick.

Materials required:

Pork chop: 250g

Sugar: 50g

Vinegar: 40g

Scallion: right amount

Ginger: right amount

Cooking wine: 15g

Edible oil: right amount

Salt: 2G

Starch: 3 G

Soy sauce: 2G

Note: add a little starch when frying to the ribs to make the skin of the ribs more crispy.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Xiang Cui Suan Tian De Tang Cu Pai Gu