Sweet and sour pork chop(tang cu xiao pai )

Sweet and sour pork chop

Introduction:

Main ingredients: ribs 500 seasoning: marinade: 1 tsp salt, 7 tbsp cornstarch, 2 tbsp cooking wine, 1 egg, 1 scallion, 3 ginger slices seasoning juice: half tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp cornstarch, 2 tbsp vinegar, 3 tbsp sugar, 1 tbsp tomato sauce ingredients: appropriate amount of scallion, ginger slices, and white sesame

Production steps:

Step 1: chop the ribs into small pieces and wash them repeatedly with water to remove the blood

Step 2: put the ribs into the container, put in the marinade, stir well, marinate for 5 minutes

Step 3: put proper amount of oil in the pot, heat it to 50% heat, pour in the spareribs, deep fry them until smoke comes out, take them out, turn off the fire, when the oil temperature drops to 50% heat, open fire, put them in again, deep fry them over medium heat until they are scorched and cooked, and take them out

Step 4: leave a little oil in the pan, add scallion and ginger, and saute until fragrant

Step 5: add a proper amount of fried spareribs, pour in the sauce, cook until the soup is thick, turn off the heat, sprinkle with scallion and white sesame

Step 6: sweet and sour sweet sweet and delicious sweet and sour steak. It's tempting enough to eat!

Materials required:

Ribs: 500g

Scallion: right amount

Ginger slices: right amount

White Sesame: right amount

Salt: 1 teaspoon

Raw meal: 1 tbsp

Cooking wine: 2 tbsp

Egg: 1

Onion: 1 segment

Ginger: 3 tablets

Soy sauce: half a teaspoon

Raw soy sauce: 1 tbsp

Vinegar: 2 tbsp

Sugar: 3 tbsp

Ketchup: 1 tbsp

Note: 1, chop the spareribs a little bit, easy to fry. 2, oil 50% hot fried spareribs, is to avoid too much fire to fry the ribs paste, the spareribs for re frying, is to cooked, but also more crisp. 3, fried spareribs can not be eaten at a time, can be put in the refrigerator frozen

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Xiao Pai