Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and Sour Spare Ribs

Introduction:

"It's absolutely authentic sweet and sour spareribs from Shanghai. The picture I took may not be very good-looking, but it's really delicious, and it's simple ~"

Production steps:

Step 1: put proper amount of water into the pot. When the water boils, put in the cleaned spareribs. When the spareribs are mature, take out the spareribs and drain them.

Step 2: wash the pan and set it aside

Step 3: prepare sauce (1 jin spareribs): take a large bowl, put in 3 / 4 rice bowl of hot water, 4 large porcelain spoons of sugar, 2 large porcelain spoons of vinegar, 1 large porcelain spoons of soy sauce, 1 / 4 small plastic spoons of salt, 1 / 2 small plastic spoons of chicken essence. Stir well and set aside.

Step 4: after the pan is dry, pour in the oil. After the oil is hot, pour in the ribs and stir fry until the ribs turn yellow.

Step 5: pour in the sauce and stir fry until sticky. Start the pot~

Step 6: pour in the sauce and stir fry until sticky. Start the pot~

Materials required:

Spare ribs: moderate amount

Vinegar: right amount

White granulated sugar: right amount

Soy sauce: right amount

Salt: right amount

MSG: right amount

Note: 1. In the first step, the amount of water in the pot should cover the ribs. 2. In the first step, cook the spareribs for about 3-5 minutes. 3. Porcelain spoon is the spoon that we drink soup. 4. If the viscosity is not enough, sugar can be added. 5. After the sauce is poured into the pot, there will still be some sauce left in the bowl. At this time, a small amount of hot water can be added into the bowl, and then it can be poured into the pot after shaking. 6. After making the soup, bibimbap is very delicious ~ ~ but don't put too much soup in bibimbap, otherwise you will feel a little greasy.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Tang Cu Pai Gu