Sweet and sour spareribs, a traditional food with dry fragrance and rich color(gan xiang zi run suan tian chun hou se ze hong liang de chuan tong mei shi tang cu pai gu )

Sweet and sour spareribs, a traditional food with dry fragrance and rich color

Introduction:

Production steps:

Step 1: prepare the ingredients;

Step 2: clean the pork chops;

Step 3: stir fry sugar with water;

Step 4: stir fry with sugar so that you can turn off the fire;

Step 5: add some cold water and put it in a bowl;

Step 6: put a little oil in the hot pot and stir fry the ribs under medium heat;

Step 7: put all the ribs into the pot and stir fry constantly;

Step 8: add soy sauce and yellow rice wine and stir well;

Step 9: add onion, ginger, garlic, star anise and cinnamon, stir well;

Step 10: pour in the sugar water that has been fried;

Step 11: add boiling water along the edge of the pot, level with the ribs, cover and simmer over low heat for about 1.5 hours;

Step 12: keep stir frying and take the juice; then add sugar and vinegar, stir frying and take the vinegar dry;

Step 13: the delicious food is finished

Materials required:

Pork chop: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Star anise: right amount

Cinnamon: moderate

Salt: right amount

Vinegar: right amount

Rock sugar: right amount

Sugar: right amount

Soy sauce: right amount

Yellow rice wine: right amount

Edible oil: right amount

Note: cooking experience: 1. Stir fry the sugar color with water, oil or dry, but the result is the same with different methods; 2. Stir fry the sugar color with rock sugar, and the color of the finished product will be brighter; 3. Stir fry the spareribs with oil directly, which can keep more aroma; 4. It is suggested to stir constantly when collecting juice, so as not to paste the pot.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Gan Xiang Zi Run Suan Tian Chun Hou Se Ze Hong Liang De Chuan Tong Mei Shi Tang Cu Pai Gu