Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and Sour Spare Ribs

Introduction:

Production steps:

Step 1: cut the spareribs into small pieces. It's better to choose the fine ribs.

Step 2: add water to the pot and bring it to a boil. I usually cook the spareribs for 40 minutes so that they are easy to taste.

Step 3: after the ribs are cooked, pick them up and put them into a bowl. At the same time, leave some soup for spare. I didn't pack them separately for convenience.

Step 4: to make the seasoning for the spareribs, put the soy sauce, cooking wine, vinegar and brown sugar into the spareribs soup left just now, and stir them evenly.

Step 5: put a little oil in the pot. When the oil temperature rises, stir fry the spareribs for a while. Just dry the skin of the spareribs. (the ribs can also be fried before the next step for better juice collection)

Step 6: pour the prepared spareribs soup into the pot and cook until the soup is dry. Put white sesame seeds and mix well. (if you want the finished soup to be sticky, put more brown sugar. Don't collect the juice so dry.)

Step 7: This is the finished product. It's sour and sweet. It's delicious. Every time it's ready, it's gone.

Materials required:

Spare ribs: moderate amount

Brown sugar: right amount

Vinegar: moderate

Soy sauce: moderate

Cooked white sesame: appropriate amount

Cooking wine: moderate

Note: the spareribs should be cooked soft to taste. If the heat is not enough for the first time, cook more for the second time. It must be raked to taste. The key to making sweet and sour pork is brown sugar, which is easier to get sticky juice in the end.

Production difficulty: unknown

Process: boiling

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Pai Gu