Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and Sour Spare Ribs

Introduction:

"I love sweet and sour dishes. Just make it sweet and sour. I can't put it down. I can eat sweet and sour spareribs as much as I like. Our sweet and sour ribs are fried with batter. It's crispy. Make it sweet and sour. Personally, I prefer this one. "

Production steps:

Step 1: prepared materials

Step 2: wash the spareribs. Soak them in clean water for half an hour. Soak the blood out. Then put the fried powder (like spicy, you can buy spicy. This is the only one left at home) ginger powder, cooking wine and soy sauce together to marinate the spareribs. Because it needs to be sweet and sour. So it doesn't take so long. If you want to eat the spareribs directly, it should be longer

Step 3: add proper amount of water mixed batter to the flour. Add some salt. Otherwise, the flour will have no taste

Step 4: hot oil. Lower a drop of batter into it. It will float up immediately, and then it can be fried in the pan. Deep fry until it is golden, and then it can be fished out. By the way, double fry one side, so that it can be fried for the second time

Step 5: water and rock sugar (white sugar is OK. I think rock sugar is better. It has my own taste.) put it into the pot. Heat it over low heat. And it must be stirred all the time. If the fire is strong, the color of the sugar will be bitter. That's white work

Step 6: finally, put it on the plate. Sprinkle some scallions. It's done. Scallions can also be exchanged for white sesame. All good

Materials required:

Spare ribs: moderate amount

Flour: right amount

Scallion: right amount

Fried powder: appropriate amount

Soy sauce: right amount

Cooking wine: moderate

Vinegar: right amount

Rock sugar: right amount

Note: remember that the sugar color production must be small fire, small fire. It must be stirred all the time. Because I have tasted the bitter taste. As a result, it is wasted

Production difficulty: simple

Process: firing

Ten minutes: Making

Taste: sweet and sour

Chinese PinYin : Tang Cu Pai Gu