Sweet and sour spareribs (non fried version)(tang cu pai gu fei you zha ban )

Sweet and sour spareribs (non fried version)

Introduction:

"This sweet and sour spareribs is a non fried version, and you don't need to fry the sugar color. Maybe it's not the most authentic, but it's easy to operate. The most important thing is that it has less oil and healthy taste! [nutrition tips - spareribs] spareribs contain protein, fat, vitamins, as well as a large amount of calcium phosphate, bone collagen, bone mucin, etc., which can provide calcium for children and the elderly. At the same time, the fat content of spareribs is also slightly higher. It's best to match vegetables and eat them in an appropriate amount to ensure balanced nutrition. "

Production steps:

Step 1: soak the spareribs for a while and rinse them with running water for several times.

Step 2: put the spareribs in the pot with cold water, bring them to a boil over high heat, and skim the foam

Step 3: take out the spareribs and wash the foam with running water

Step 4: put the spareribs in the water again, add green onion, ginger and large ingredients, cover with a small fire and simmer for about 30 minutes. Take out the cooked ribs and drain.

Step 5: 1 spoonful of cooking wine + 2 spoonfuls of soy sauce + 3 spoonfuls of sugar + 4 spoonfuls of vinegar + 5 spoonfuls of water, make sweet and sour juice. (it can be increased or decreased in proportion.)

Step 6: heat a little oil in the pan, pour in the spareribs, stir fry over low heat until the surface of the spareribs is slightly burnt and golden.

Step 7: pour in the sweet and sour sauce (just a little less than the ribs)

Step 8: bring to a boil over high heat and simmer over low heat for about 15 minutes. (stir from time to time to prevent sticking to the bottom of the pot)

Step 9: add a little salt and vinegar according to the taste, leave a little soup and stir well.

Step 10: don't dry the soup, pour it on the rice and spareribs to mix rice.

Materials required:

Spare ribs: 300g

Broccoli: moderate

Scallion: right amount

Ginger slices: right amount

Large material: moderate amount

Cooking wine: 1 teaspoon

Soy sauce: 2 teaspoons

Sugar: 3 teaspoons

Vinegar: 4 teaspoons

Water: 5 teaspoons

Salt: right amount

Note: 1, ribs to cold water into the pot, boil together, in order to remove the foam. 2. The time of stewing spareribs can be adjusted for more than 30 minutes. After taking out the spareribs, it can be used as spareribs soup. 3. The ratio of sweet and sour juice is 1:2:3:4:5. The amount is increased or decreased according to the proportion. The soup is just better than the spareribs. 4. It's best to use a non stick pot. If it's not, the soup should be stirred from time to time to prevent sticking to the bottom of the pot. Tips: non stick pot, before stir frying ribs, wipe the inner wall of the pot with a few pieces of ginger to prevent sticking pot. I haven't tried it. Friends who use ordinary pots can try it^_ ^(5) the sweet and sour juice has a strong taste. Finally, add salt according to your taste. 6. White sugar can be replaced by rock sugar, the color will be better. 7. The soup doesn't need to be collected completely. At last, it drizzles over the rice and ribs to mix rice. It's very delicious.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and sweet

Chinese PinYin : Tang Cu Pai Gu Fei You Zha Ban