Sweet and sour spareribs (Zhenjiang bone)(tang cu pai gu zhen jiang gu )

Sweet and sour spareribs (Zhenjiang bone)

Introduction:

"Sweet and sour spareribs are a favorite dish of panda's father since childhood! After coming to Australia, I missed it for a while, and I especially wanted to ask my father for advice! Later, I found out that restaurants in Australia also have Zhenjiang bone, a sweet and sour spareribs named after Zhenjiang, and Zhenjiang bone juice (actually, it's a sweet and sour sauce) that can be bought in Chinese supermarkets. But after tasting it, I always feel that it's different from the sweet and sour spareribs in my memory! In fact, sweet and sour spareribs every way will be different, but since it is Zhenjiang sweet and sour spareribs, it must use Zhenjiang vinegar taste to be authentic! Here I would like to share with you the sweet and sour spareribs, which is the most common cooking method of panda family. It's a very simple and delicious meal

Production steps:

Materials required:

Ribs: 600g

Onion and ginger: right amount

Chicken essence: appropriate amount

White Sesame: dispensable

Vinegar: 5 teaspoons

Sugar: 4 teaspoons

Soy sauce: 3 teaspoons

Water: 3 teaspoons

Cooking wine: 2 teaspoons

Ketchup: 1 teaspoon

matters needing attention:

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Pai Gu Zhen Jiang Gu