Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and Sour Spare Ribs

Introduction:

"How to make sweet and sour ribs scorched outside and tender inside? It takes several steps of cooking to get the effect. Combined with the practice of many online gourmets, this one has the best effect after trying. "

Production steps:

Step 1: slice ginger and wash spareribs. Bring water to a boil, add ginger slices and spareribs, blanch over high heat for about 30 seconds, remove blood.

Step 2: blanch the spareribs and ginger slices, add a spoonful of soy sauce and cooking wine and marinate for at least 20 minutes. In the middle can be properly turned, so that all the ribs are stained with seasoning.

Step 3: put the marinated spareribs into the pressure cooker, adjust them to the "meat" position and press them for about 20 minutes. In this step, the spareribs can be tender and the excess oil can be pressed out. If there is no pressure cooker, you can steam in the steamer for about 30 minutes.

Step 4: heat the pan and pour in one third of the oil. When the oil temperature is 80% hot, pour in the ribs and fry them for 30 seconds. It doesn't take too long to avoid over frying. The fried oil can also be used for cooking later.

Step 5: heat the pan again, add a spoonful of oil, turn down the heat, add sugar and stir fry. Melt all sugar, add ribs and scallions, stir fry for 1-2 minutes, add a little soy sauce. Pour the excess broth into the pressure cooker (along the edge of the pot, otherwise it will be scalded by the splashed oil), add a bowl of hot water, add white vinegar, cover and simmer for about 8 minutes.

Step 6: when the soup in the pot is about to dry, turn the heat to stir fry quickly, pour in the white vinegar, and then leave the pot.

Step 7: when the soup is about to dry, add a spoonful of white vinegar to the heat, and then take the juice out of the pot.

Materials required:

Ribs: 600g

Sugar: 3 teaspoons

Vinegar: 3 teaspoons

Scallion: a little

Ginger: 2 slices

Soy sauce: 2 teaspoons

Cooking wine: 2 teaspoons

Note: the best choice for spareribs is "fine row", small bone stick, which is very convenient to eat. In step 5, after stir frying the sugar, oil may splash when stir frying the ribs, but don't scald it. It's not good to block it with the lid. So this step is to stir fry quickly. The whole process time is the reference value, especially in the final water stew time to pay attention to observation, do not stew paste on the wasted.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Pai Gu