Sweet and sour rice cake and spareribs(tang cu nian gao pai gu )

Sweet and sour rice cake and spareribs

Introduction:

"I sent my daughter to kindergarten in the morning. I asked her what to eat in the evening. She said she wanted to eat the spareribs I made last time, and I agreed."

Production steps:

Step 1: boil water, pour in the cleaned spareribs and wash off the blood.

Step 2: remove the boiling water from the pan and filter the ribs

Step 3: bring the water to a boil again, pour in the ribs and cover the pan. Bring to a boil over high and medium heat for 30 minutes.

Step 4: drain the ribs and keep the broth.

Step 5: marinate spareribs: 1 tbsp cooking wine, 1 tbsp soy sauce, half tbsp soy sauce, 2 tbsp vinegar.

Step 6: mix well and marinate for 30 minutes.

Step 7: drain and keep the marinated spareribs.

Step 8: put some oil (don't put too much oil).

Step 9: pour in ribs and rice cake.

Step 10: deep fry until the ribs are golden.

Step 11: pour in the marinated spareribs, add 3 tbsp sugar, add half a bowl of broth and salt.

Step 12: simmer for 10 minutes on low heat, collect juice on high heat, put 1 tbsp vinegar into the juice, and sprinkle some white sesame seeds out of the pot.

Step 13: make a plate and sprinkle with scallions.

Materials required:

Rib: 1

Mahjong cake: 14

White Sesame: right amount

Shallot: moderate

Cooking wine: 1 tbsp

Raw soy sauce: 1 tbsp

Soy sauce: half a teaspoon

Vinegar: 3 tbsp

Sugar: 3 tbsp

Salt: right amount

Note: the rest of the broth can put some meat, beat an egg, beat a onion egg soup, also very delicious.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Nian Gao Pai Gu