Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and Sour Spare Ribs

Introduction:

"Sweet and sour spareribs are characterized by bright red and oily color, fresh and tender meat, crisp, sour and sweet taste, rich and delicate taste. Its unique taste is very popular. If you want to eat it, you can't be afraid of trouble. You have to wash it, blanch it, cook it, marinate it, fry it, and stew it. After such a complicated process, it's hard to think it's not delicious. "

Production steps:

Step 1: put the spareribs into the basin and rinse with flowing water.

Step 2: blanch the washed ribs in boiling water.

Step 3: rinse the ribs again.

Step 4: put the spareribs into the pot, add proper amount of water and cook for 30 minutes.

Step 5: control the water content of cooked spareribs, put them into the basin, marinate them with cooking wine, soy sauce, soy sauce and 2 teaspoons vinegar for 20 minutes.

Step 6: deep fry the spareribs in the pan to make golden brown.

Step 7: put fried spareribs in the pot, marinate spareribs soup, three spoonfuls of sugar, half a bowl of broth, bring to a boil, add salt and add flavor.

Step 8: simmer for 10 minutes on low heat, and collect the juice on high heat. When collecting the juice, add a spoonful of vinegar at last, and the sweet and sour taste will come out.

Step 9: Sprinkle sesame seeds before leaving the pot.

Materials required:

Ribs: 500g

Sesame: right amount

Cooking wine: a spoonful

Raw soy sauce: a spoonful

Old style: half a spoonful

Vinegar: 2 teaspoons

Sugar: three teaspoons

Salt: half a teaspoon

Note: 1. After cooking for 30 minutes, deep fry the spareribs until they are scorched outside, then they are crisp outside and tender inside. If the raw ribs are fried directly, they are easy to age. 2. Deep fried ribs to fire, the only way to ensure that the outside crisp. 3. After repeated washing, the spareribs are very clean, so don't throw away the soup. It's very good to use it to make noodles and stew dishes.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Pai Gu