Sweet and sour spareribs with Caragana(ning xiang suan tian pai gu )

Sweet and sour spareribs with Caragana

Introduction:

"Seeing that the Mid Autumn Festival is coming, I'm busy making moon cakes again. I always like DIY. I'm sure I've cooked the syrup myself. When I want to buy lemons, I'll take more. When I fry fish and bacon, I squeeze a little, and the taste will be fresh immediately. There are no lemons in this dilapidated place. I have to go to the supermarket in the next town to buy them. For this mouth, I have to run as far as I can, right. This sweet and sour pork ribs with Caragana flavor is not fried or sugar colored, but its taste is not inferior to that of fried pork. It's healthier and easier than frying. Once in a while, it became a reserved dish at home. Lemon is rich in vitamin C, sugar, calcium, phosphorus, iron, vitamin B1 and vitamin B2. Citric acid can prevent and eliminate skin pigmentation. Women who love beauty should eat more. In addition to protein, fat and vitamins, spareribs also contain a lot of calcium phosphate, bone collagen and bone mucin, which can provide calcium for children and the elderly. "

Production steps:

Materials required:

Spare ribs: 1

Lemon: half

Oil: right amount

Salt: right amount

Raw soy sauce: 1 teaspoon

Sugar: 2 teaspoons

Baijiu: 1 scoops

White vinegar: 1 teaspoon

Raw powder: appropriate amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Ning Xiang Suan Tian Pai Gu