Northeast China sweet and sour spareribs(dong bei tang cu pai gu )

Northeast China sweet and sour spareribs

Introduction:

"Sweet and sour. Fat but not greasy, thin but not firewood. "

Production steps:

Step 1: pig net row (all ribs). Wash and soak in water..

Step 2: cut the spareribs into small pieces about 4cm wide and 7cm long.

Step 3: boil water with a large spoon. Cool underwater bones.. Boil to remove the foam..

Step 4: take out the boiled spareribs and wash off the foam with water. Keep the water on the plate.

Step 5: marinate the spareribs with soy sauce and cooking wine. About 10 minutes.

Step 6: scoop to widen the oil.. Put the marinated ribs in. Deep fried jujube golden red out.

Step 7: add oil with a large spoon, add sugar and stir fry to get the color of sugar. About 5 small spoons will do. Don't be afraid of too much. Put vinegar in. Less water. You can taste sweet and sour first.. Then put in the fried ribs.. Collect the juice. When the soup is thick, it will not come out of the pot.

Step 8: finished product. The color is red and bright, and the taste is sour and sweet.

Materials required:

Pig net row: appropriate amount

Sugar: right amount

White vinegar: right amount

Salad oil: right amount

Soy sauce: right amount

Cooking wine: moderate

Water: moderate

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Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Dong Bei Tang Cu Pai Gu