Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and Sour Spare Ribs

Introduction:

"When I was a child, I didn't make sweet and sour spareribs at home. The spareribs were boiled in soy sauce, and the spareribs soup was stewed with cabbage and vermicelli. Later, I came out to cook by myself. I don't know why girls like sweet and sour ribs so much? It is estimated that girls like sweet and sour taste, and appear high-end atmosphere on the grade? In contrast, my favorite white boiled food is a little bit rustic... Bought a large bag of ribs, it is worth to do sweet and sour ribs cut down a small part. For the rest, you can go to another log - braised spareribs. Sweet and sour spareribs best use small ribs, with cartilage, more meat, with a little fat is the most perfect, but it's not easy to buy here, you can only choose from large ribs. There are many ways to make sweet and sour spareribs, such as salting - frying - burning; boiling - salting - frying - burning (brother Yang did it); salting - steaming - frying - burning (my way), and frying with tomato sauce. My experience is that raw fried ribs are easy to fry! Not recommended. No fried ribs, no taste. Brother Yang's method and mine are OK. They should taste super good. "

Production steps:

Step 1: ribs bubble feel blood, control dry, with napkin squeeze out water, so good taste.

Step 2: This is less than a kilogram of spareribs. I add a large spoon of sugar, a teaspoon of vinegar, a teaspoon of soy sauce, half a teaspoon of soy sauce, a little cooking wine, a little salt, two pieces of ginger, and grasp well. Marinate for at least 2 hours. I spent the night in the refrigerator. When marinating, it's best to put it in a strong fresh-keeping bag and tie it tightly. After a period of time, turn the bag over and knead it. It's better than a bowl.

Step 3: This is the marinated spareribs

Step 4: steam in the pan for half an hour to see the number and size of the ribs. I steamed it for about 50 minutes. When steaming, it should be on the plate and spread out. It's steamed.

Step 5: the next step is frying. Because it has been steamed, there is no problem of frying. Just fry the surface with high fire. Put a paper towel on the plate to absorb oil. If you think it's too oily, you can flush the ribs with boiling water.

Step 6: blow well, don't blow too dry

Step 7: put the ribs in the soup pot, add a little soup or boiling water, add sugar, I have so many ribs, about 2 spoonfuls of sugar, and more is OK. Sugar is not only taste, but also beautiful color, soup thick, better attached to the meat. A little salt. A little yellow rice wine, now do not add vinegar, add is volatile. Bring to a boil over high heat for a while, wait for the soup to thicken, turn to high heat, add a teaspoon of vinegar, stir fry a few times, and the juice will come out of the pot.

Step 8: sprinkle a little sesame. Delicious spareribs are on the table. Authentic sweet and sour ribs should be jujube red, with oily sweet and sour juice. Dry, oily, or thickly hung with sauce, you can't see the texture of the meat. The meat inside is tasteless and tasteless.

Materials required:

Xiaopai: 1 jin

Sugar: 3 tbsp

Yellow rice wine: right amount

Vinegar: 2 tablespoons

Note: sweet and sour spareribs best use small ribs, with cartilage, when the meat is cooked, add vinegar at the end

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Tang Cu Pai Gu