Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and Sour Spare Ribs

Introduction:

"This is the first time to try to make sweet and sour spareribs. It's a dish with average appearance, good effect, full taste and family love."

Production steps:

Step 1: after blanching 500g small chops, boil for 30 minutes. The broth can cook noodles. Don't pour it out

Step 2: 1.5 tbsp pickled vinegar, 1.5 tbsp pickled wine

Step 3: take out, wash and control water for standby, fry golden, don't put too much oil, you can save oil, as long as you turn over frequently

Step 4: put the spareribs in the pot, marinate the spareribs with water and 3 tbsp sugar (put the sugar boldly, 3 tbsp, don't be afraid of too much). Bring half a bowl of broth to a boil and add half a teaspoon of salt

Step 5: simmer for 10 minutes on low heat, collect juice on high heat, add a spoonful of vinegar at last, and the sweet and sour taste will come out

Step 6: Sprinkle onion, sesame and chicken essence

Step 7: average appearance and great taste

Materials required:

Platoon: 500g

Cooking wine: 1 tbsp

Soy sauce: half a teaspoon

Sugar: 3 tbsp

Vinegar: three tablespoons in two

Soy sauce: 1 tbsp

Salt: half a teaspoon

Sesame: right amount

Chicken essence: half teaspoon

Note: 1, how to crisp outside and tender inside - boil for 30 minutes, then fry it to the outside, then crisp outside and tender inside. If you use raw spareribs to fry directly, it's easy to age 2. Why do you want to marinate them? Because the hot oil in the hot pot quickly seals the appearance of the meat. It's not easy to absorb when making sweet and sour sauce. There's a fishy smell in the spareribs. 3. How can you fry the spareribs? ——It's been boiling for 30 minutes. It's precocious, so just make sure it's crispy outside.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Pai Gu