Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and Sour Spare Ribs

Introduction:

Production steps:

Step 1: wash the spareribs, put water in the pot, boil the spareribs in the pot until they are 7 years old.

Step 2: add 2 spoonfuls of flour, 1 spoonfuls of cooking wine, salt, soy sauce and mix well. (the powder below can make spareribs. It's easy to fry them golden.)

Step 3: heat in the pan, add proper amount of oil to heat, fry the spareribs until golden, and then put them in. Leave some oil in the pan.

Step 4: stir fry the tomato sauce in the pan with oil, then add appropriate amount of salt, soy sauce, vinegar, sugar and 60g water to boil. (now try sweet, sour and salty according to your taste)

Step 5: stir fry the spareribs until the juice is collected and turn off the heat.

Step 6: finished product loading is completed.

Materials required:

Ribs: 700g

Ketchup: 70g

Sugar: 30g

Vinegar: 10g

Flour: 2 teaspoons

Appropriate amount of salt: appropriate amount

Proper amount of soy sauce: proper amount

Cooking wine: 1 teaspoon

Water (for ketchup): 60g

Note: Tips: when cooking ketchup, adjust it according to personal taste. If you like sour and sweet, add more sugar and vinegar, but the saltiness should keep up. The next tomato sauce is for the beautiful color of ribs, acidity is enough, but also not under. Change to vinegar. I put in ketchup, so the vinegar was reduced.

Production difficulty: unknown

Process: boiling

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Tang Cu Pai Gu