Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and Sour Spare Ribs

Introduction:

"Whenever the word" sweet and sour "is applied to vegetables, children like to eat them very much. Sweet and sour taste is really very attractive. "Sweet and sour" is a kind of taste that all major Chinese cuisines have. It originated in Wuxi, Jiangsu Province, and is now widely spread among Jiangsu, Zhejiang and Sichuan dishes. It is often used in fried dishes. Sweet and sour ribs is a representative of sweet and sour dishes, a popular traditional dish

Production steps:

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

Step 2: blanch the washed spareribs in water and rinse them again.

Step 3: put the spareribs into the pot, add proper amount of water and cook for 30 minutes.

Step 4: control the water content of the cooked spareribs, put them into the basin, marinate them with cooking wine, soy sauce, soy sauce and 2 teaspoons vinegar for 20 minutes.

Step 5: deep fry the spareribs in the pan to make golden brown.

Step 6: put fried spareribs, marinated spareribs soup, three spoonfuls of sugar, half a bowl of broth, bring to a boil, add salt and add flavor. 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 7: Sprinkle shallots and sesame seeds before leaving the pot.

Materials required:

Ribs: 500

Sesame: right amount

Chives: right amount

Cooking wine: a spoonful

Raw soy sauce: a spoonful

Vinegar: 3 teaspoons

Sugar: three teaspoons

Old style: half a spoonful

Salt: half a teaspoon

Note: 1, ribs fried to fire, the only way to ensure that the outside crisp. 2. 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

Process: firing

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Pai Gu