"Wuhu sweet and sour spareribs"(hui cai wu hu tang cu pai gu )

"Wuhu sweet and sour spareribs"

Introduction:

"Wuhu sweet and sour spareribs" don't taste as thick as sweet and sour spareribs in the north. It's not very sweet. It belongs to small sour and sweet taste. The chef calls it litchi sour taste, so it's not boring to eat. During the production, vinegar is usually more than sugar. During the stewing, part of vinegar will volatilize after high temperature, which can play the role of aroma enhancement, so the taste is very good. Today's sweet and sour spareribs is a dish specially ordered for me by my friends in Wuhu when I went to Wuhu on business the year before last. I feel it tastes good. Therefore, I'd like to share it with netizens. The specific methods are as follows:

Production steps:

Step 1: oil temperature 50% heat into the ribs, deep fry until the ribs slightly yellow, take out spare.

Step 2: leave the bottom oil in the pot, stir fry the star anise, onion and ginger, stir fry the pork ribs after the onion and ginger are fragrant.

Step 3: stir fry the spareribs well and cook them into Shaojiu.

Step 4: then pour in the vinegar and a little soy sauce.

Step 5: Sprinkle with a little MSG and salt.

Step 6: add some sugar.

Step 7: then inject hot water.

Step 8: cover the pot and simmer for 40 minutes.

Step 9: after stewing for 40 minutes, pick out the scallion, ginger and star anise.

Step 10: at last, use a high fire to collect the juice. After the soup is thick, it can be taken out of the pot.

Step 11: out of the pot code plate can be served.

Materials required:

Boiled spareribs: 450g

Water: moderate

Vinegar: 60g

Sugar: 50g

Star anise: 2 pieces

Scallion: 30g

Ginger slices: 20g

Soy sauce: 10g

Shaojiu: 15g

Salt: 2G

Cooking oil: proper amount

Note: this dish features: oily color, rich vinegar flavor, soft and rotten meat, sweet and sour slightly salty. Warm tips: 1. Chop the ribs neatly, so that they are easy to taste and cooked quickly. 2. When frying, the oil temperature should not be too low. Deep fry the ribs until golden. 3. When stewing, the water should be put properly. It's better not to add water halfway. This kind of Anhui dish "Wuhu sweet and sour spareribs" is ready. It tastes sweet and sour, very good, for your reference!

Production difficulty: simple

Process: firing

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Hui Cai Wu Hu Tang Cu Pai Gu