Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and Sour Spare Ribs

Introduction:

Production steps:

Step 1: wash and cut the spareribs into small pieces, marinate them with a little salt and cooking wine for a while, mix egg white, starch and flour with a little water to make a thicker batter, and mix vinegar and sugar with a little starch to make a thickening juice

Step 2: wrap the batter evenly around the rows

Step 3: hot oil pan, small fry row

Step 4: deep fry until both sides are golden, bring out the fragrance and take out the pot

Step 5: open a big fire and then fry the fish out in 1 minute

Step 6: leave a little oil in the pan, pour in the ketchup and stir fry

Step 7: stir fry until the tomato sauce has red oil, then add the sauce, stir fry until the sauce is thick, pour in the fried spareribs and stir fry quickly, so that the sauce is evenly wrapped in the spareribs

Step 8: out of the pot

Materials required:

Sub row: 500g

Egg white: 20g

Starch: 50g

Flour: 50g

Salt: a little

Vinegar: 2 tbsp

Cooking wine: 1 teaspoon

Sugar: 3.5 tbsp

Ketchup: 4 tbsp

Note: you can mix more juice to make it look better. When you stir frying ketchup, you should be quick, otherwise the sauce will turn black. For example, the final product I photographed will be a little black, because you have to stir fry and take photos. You are in a hurry. Hehe, it tastes good

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Tang Cu Pai Gu