Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and Sour Spare Ribs

Introduction:

Production steps:

Step 1: blanch the ribs and cook for 20 minutes. Leave the broth in a small bowl

Step 2: marinate with 2 tbsp soy sauce, 2 tbsp vinegar and ginger for 10 minutes

Step 3: rinse the marinated spareribs with clean water, then drain the water, put a little oil in the pan and fry them until both sides are yellow (or you can fry them directly without washing)

Step 4: stir fry the spareribs, leave a little oil in the pan, add rock sugar to boil, and add the sauce and vinegar to marinate the spareribs

Step 5: pour the spareribs into the pot, add the remaining half bowl of broth (or water), add salt and monosodium glutamate, simmer for 10 minutes over low heat, and collect the juice over high heat

Step 6: add appropriate amount of scallion and sesame when starting the pot (in fact, it can not be added, I added a little to look good)

Materials required:

Xiaopai: 500g

Soy sauce: 2 tbsp

Aged vinegar: 2 tbsp

Ginger: two or three pieces

Rock sugar: right amount

Salt: right amount

MSG: right amount

Note: 1 soy sauce can be soy sauce, can also be soy sauce, so easy to color, really can not also use soy sauce, but the color is not so yellow, 2 have white sugar had better use white sugar, two tablespoons is enough, at home there is no white sugar, so I use rock sugar

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Tang Cu Pai Gu