Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and Sour Spare Ribs

Introduction:

Production steps:

Step 1: after blanching the spareribs, wash them with warm water and boil them in a casserole for about 30 minutes. The soup left behind can be used as a high soup. Later, when frying vegetables, add some. It will definitely improve the taste! Take out the cooked ribs and set aside

Step 2: add 1 tbsp cooking wine, 1 tbsp soy sauce, 1 / 2 tbsp soy sauce, 2 tbsp vinegar, mix well, marinate for 20 minutes, turn several times in the middle, make each spareribs taste well;

Step 3: heat the oil in a hot pan until it is 70 or 80% hot. Marinate and drain the spareribs

Step 4: deep fry until the surface of the ribs is golden, shape and remove

Step 5: clean the frying pan, heat it up, add 3 tbsp sugar, marinate the sauce of the spareribs and a small bowl of spareribs soup

Step 6: bring to a boil over high heat, add salt to improve the taste, simmer for about 10 minutes over low heat, add 1 tbsp vinegar, turn to high heat, take the juice out of the pot, sprinkle a little sesame and onion

Materials required:

Pork chop: 500g

Cooking wine: 1 tbsp

Soy sauce: 1 tbsp

Old style: 1 / 2 tbsp

Vinegar: 3 tbsp

Sugar: 3 tbsp

Salt: 1 / 2 tsp

Scallion: right amount

Sesame: right amount

Note: less soy sauce, I put a little more this time, the color of fried ribs after pickling is too dark

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Pai Gu