Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and Sour Spare Ribs

Introduction:

Production steps:

Step 1: soak the ribs in water for 1 hour to remove the blood.

Step 2: filter the water, add cooking wine, salt, soy sauce, scallion, ginger, marinate for half an hour.

Step 3: pick out the scallion and ginger slices. If there is any extra soup, strain it out. Put in the sweet potato starch, grasp evenly with your hands, be careful not to get stuck by the bone.

Step 4: heat the oil in the pan to 60% heat, then add the spareribs.

Step 5: deep fry the spareribs in a low heat until golden.

Step 6: heat up the oil again, fry the spareribs for one minute, and take them out.

Step 7: pour out all the oil in the pan, clean it, pour in half a small bowl of water, add tomato sauce, bring to a boil, stir well, add vinegar and sugar, cook over low heat until small bubbles and sugar dissolve, and then add spareribs.

Step 8: stir fry until the ribs are evenly covered with sauce.

Materials required:

Ribs: 500g

Cooking wine: 2 tbsp

Salt: one teaspoon

Soy sauce: 2 tbsp

Scallion: 2

Jiang: one piece

Vinegar: 2.5 tbsp

Sugar: 2.5 tbsp

Ketchup: 1 tbsp

Sweet potato starch: 5-6 tbsp

Note: 1. First, when eating fried ribs, fry them slowly with low heat. If the fire is too big, they will scorch outside and grow inside. 2. It doesn't take a long time to stir fry sweet and sour juice. It takes more than a minute. I forgot to take this step. Sorry.

Production difficulty: ordinary

Technology: deep fried

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Tang Cu Pai Gu