Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and Sour Spare Ribs

Introduction:

"This dish doesn't need to be explained. However, when I make sweet and sour ribs, the general seasoning ratio is 500 grams of ribs, about 60 grams of sugar and about 50 grams of vinegar

Production steps:

Step 1: materials are ready.

Step 2: blanch the ribs and drain.

Step 3: add the oil into the pot, then dry the pepper and ginger slices and stir until fragrant

Step 4: stir fry the spareribs with sugar, then add the soy sauce and stir fry until the color is red and bright.

Step 5: add water to the pot, add star anise, bring to a boil over high heat, turn to low heat, simmer for 30 minutes, seasoning according to personal preference, and finally add vinegar.

Step 6: when the soup is less, add a small bowl of Gorgon powder to thicken.

Step 7: take it out and sprinkle with white sesame and scallion.

Materials required:

Pork ribs: 3

Dried pepper: some problems

Ginger: half a piece

Star anise: 1

Salt: right amount

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Vinegar: right amount

White Sesame: a little

Note: the proportion of sweet and sour advice is not absolute, I always think that eating vegetables depends on personal taste, so we should taste more in the process.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Tang Cu Pai Gu