Sweet and sour spareribs - New Year's Eve dinner(tang cu pai gu jie sai nian ye fan )

Sweet and sour spareribs - New Year's Eve dinner

Introduction:

"This is a special dish among the ribs dishes. The finished dish is not only ruddy in color, but also sour and sweet. It is deeply loved by women and children. But the general practice is more cumbersome, and the amount of sugar and vinegar and adding time is also more difficult to grasp, so it is rarely seen in the general home dishes. Based on the program of automatic cooking pot, we have developed a simple cooking method. We only need to master one trick: open the lid to collect the juice, which can prevent the vinegar from "forcing" into the meat to destroy the flavor of the meat. In this way, we can cook this delicious dish through simple operation

Production steps:

Step 1: wash the spareribs and cut them into inch sections. Put them into a pot, add water and blanch them for 3 minutes. Remove the spareribs and wash the blood foam;

Step 2: put the prepared spareribs, 50 grams of rock sugar, salt, soy sauce, oil, onion and ginger into the pot, and do not add vinegar and most of the sugar into the pot for the time being;

Step 3: close the lid of the pot, start the function of "collect juice and spare ribs" (or "Wuxi Pai"), and the cooking program will be executed automatically;

Step 4: after cooking, add the vinegar and the remaining rock sugar, start the [dry pot] function, and collect the juice for the second time without covering the pot cover;

Step 5: after the [dry pot] cooking procedure, stir the ingredients in the pot evenly and put them into the plate.

Materials required:

Ribs: 750g

Salt: 5g

Soy sauce: 30 ml

Oil: 30 ml

Rock sugar: 150g

Vinegar: 200 ml

Onion: 2 segments

Ginger: 3 tablets

Water volume: 600 ml

Note: 1. The second juice will volatilize the acetic acid, only retain the vinegar flavor; 2. When the second juice, be sure to open the lid of the pot to cook, avoid forcing the vinegar into the meat, resulting in bad meat quality; 3. Vinegar is best to use mature vinegar; 4. This dish tastes better after cooling.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Pai Gu Jie Sai Nian Ye Fan