Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and Sour Spare Ribs

Introduction:

"Sweet and sour spareribs is a representative of sweet and sour dishes, which is a popular traditional dish. It is made of fresh pork spareribs. The meat is fresh and tender, and the finished dish is bright red and oily. The taste is crisp, sour and sweet. It is very popular among the eaters in the south of the Yangtze River. Last time I sent out a recipe for sweet and sour ribs. Because it's a novice, it's not as good as taking photos or taking steps. I'm glad to see the number of visitors. Thinking about the love of so many people for this dish, let's release it again today! All sweet and sour dishes have the benefit of nourishing liver and spleen meridians. In addition to protein, fat, vitamins, pork ribs also contain a lot of calcium phosphate, bone collagen, bone mucin and other nutrients. After stewing, most of the soluble calcium, phosphorus, sodium and potassium in the spareribs overflow into the soup. Calcium and magnesium are easy to be resolved under acidic conditions, and calcium acetate is produced in the presence of acetic acid, which can be better absorbed and utilized by the human body. Therefore, sweet and sour spareribs can improve the nutrient absorption rate of cooked spareribs, which is very suitable for the elderly and children to supplement calcium. Applicable crowd: suitable for those with deficiency of Qi and blood, yin deficiency and poor appetite; those with damp heat and phlegm stagnation should take it with caution; those with obesity and high blood fat should not eat more. "

Production steps:

Step 1: raw material picture: top grade pork ribs 500g, green onion, ginger, garlic and fragrant leaves.

Step 2: wash the spareribs with clean water, put water in the pot, put cooking wine and spareribs into the pot after boiling;

Step 3: rinse the ribs again;

Step 4: wash the spareribs with boiling water and put them into the pot for 30 minutes; (add green onion, ginger, cooking wine and fragrant leaves in the pot)

Step 5: take out the spareribs and marinate them with half a teaspoon of soy sauce, one teaspoon of salt and one teaspoon of five spice powder;

Step 6: wash the pickled and flavored spareribs and control the water content (you can also wipe them with kitchen paper);

Step 7: pour a little oil into the pan, deep fry the spareribs until golden on both sides, then remove;

Step 8: fried ribs;

Step 9: leave a little oil in the pan, beat in the mashed garlic and saute until fragrant;

Step 10: add the sweet and sour juice (half a teaspoon of old soy sauce, half a teaspoon of raw soy sauce, one teaspoon of vinegar and two teaspoons of white sugar) prepared in advance;

Step 11: pour in the spareribs, add a bowl of soup, cover and simmer;

Step 12: when the juice is about to be collected, pour in half a teaspoon of vinegar, add half a teaspoon of chicken essence, and sprinkle with chopped green onion.

Materials required:

Rib: 500g

Chives: 1 Section

Garlic: 3 cloves

Ginger: 1 piece

Fragrant leaves: 3 pieces

Sugar: 2 tbsp

Vinegar: 1.5 tbsp

Soy sauce: 1 tablespoon

Soy sauce: half soup spoon

Salt: 1 teaspoon

0.5: Chicken Essence Tea Spoon

Weihaomei five spice powder: 1 teaspoon

Cooking wine: 1 tbsp

Note: 1, the past sweet and sour ribs, need to marinate the ribs after fried. I love oil and worry about the fate of oil splashing on my hands. Therefore, change to flat bottom non stick pan fried ribs, a little longer, the same can make fried effect. 2. Choose to color dishes with good quality soy sauce instead of fried sugar. First, it's troublesome. Second, it's suitable for beginners to practice. Third, it's good quality soy sauce. The effect of coloring vegetables is not inferior to that of frying sugar. 3. Buy good quality ribs instead of ordinary ribs. PS: the last time I bought the ordinary spareribs, although the taste is good, but the appearance is still poor. 4. There are not too many ingredients for this dish. The most important thing is the ratio of sweet and sour. You may as well, like me, put and taste the sweet and sour juice while blending it. It's easy to master the sweet and sour taste. 5. Finally, the key step of collecting soup is to use fire, but the sweet and sour juice is usually easy to paste the pot. Therefore, shake the ribs in the pot more, and never leave the stove to do other things when collecting soup. Does the soup thicken or paste? Half a minute decides success or failure.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Pai Gu