Sweet and sour spareribs(tang cu pai gu )

Sweet and sour spareribs

Introduction:

"My husband loves it best. He eats it twice a month."

Production steps:

Step 1: small row cut into small pieces, wash and blanch.

Step 2: change the water and cook for 30 minutes.

Step 3: take out, cooking wine, soy sauce, soy sauce, 2 tbsp vinegar, marinate for half an hour or more.

Step 4: fish out and drain.

Step 5: low heat, less oil, fry until golden on both sides, turn more.

Step 6: marinate the spareribs in water, step 2: half a bowl of broth, sugar, salt, chicken essence. Bring to a boil and simmer for 10 minutes.

Step 7: add 1 tbsp vinegar and chicken essence (mushrooms are usually not put, but I love them).

Step 8: Sprinkle sesame seeds when out of the pot.

Step 9: sweet and sour spareribs.

Materials required:

Xiaopai: 500g

Raw soy sauce: 1 tbsp

Cooking wine: 1 tbsp

Soy sauce: 1 / 2 tbsp

Vinegar: 3 tbsp

Sugar: 3 tbsp

Salt: 1 / 2 teaspoon

Chicken essence: 1 / 2 tbsp

White Sesame: right amount

Note: 1. After blanching, do not change the water, but take out the foam. 2. Pickling can also be done in advance at night, which is more delicious.

Production difficulty: unknown

Process: firing

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Tang Cu Pai Gu