Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and Sour Spare Ribs

Introduction:

"Because it's made at night, the lighting is not very good, ha ha. But I can't help uploading it. "

Production steps:

Step 1: get the materials ready, ha ha, forget the scallion, I don't know why I forgot to take photos.

Step 2: water the spareribs first. Then pour cold water into the pot again, and pour the cooked spareribs into the pot. Add appropriate amount of seasoning, cinnamon, scallion, ginger, and cook for half an hour. Skim off the froth during cooking. Then pull it out for use.

Step 3: This is the soup of cooked spareribs, especially white. It can also be made into high soup, and the taste is quite enough.

Step 4: I don't know the scientific name of the long mushroom bought in the supermarket. I think it's OK to use other mushrooms here.

Step 5: cook the mushrooms with water.

Step 6: fish out for use

Step 7: the following sauce. A spoonful of sugar.

Step 8: then mix the other ingredients in proportion to make the juice.

Step 9: pour a small amount of base oil into the pan, stir fry the ribs and mushrooms, pour in the juice, stir fry a few times, pour in a small bowl of water, cook for a while, wait for the juice to dry, pour in the chives and leave the pan.

Materials required:

Spare ribs: moderate amount

Long mushroom: right amount

Sugar: one teaspoon

Vinegar: 3 teaspoons

Raw soy sauce: 1 teaspoon

Old style: half a spoonful

Salt: half a teaspoon

Oyster sauce: 1 teaspoon

Note: this sweet and sour sauce is very good, and the steamed bread is very tasty. Hehe, I think next time I can try to fry a steamed bread with sweet and sour sauce. The mushroom in the spareribs has the flavor of the spareribs, and the flavor of the mushroom on the spareribs. And mushrooms are meat, especially delicious. It's delicious.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Pai Gu