Sweet and sour spareribs: sweet and sour for all ages(tang cu pai gu lao shao jie yi de suan tian kou )

Sweet and sour spareribs: sweet and sour for all ages

Introduction:

"There are many ways to make sweet and sour spareribs, not to mention that every family is different. Even when I make them myself, it's not the same every time. This time I made sweet and sour spareribs, that is, marinate the spareribs first, then fry them, and then make sweet and sour. Every time I plan to make this dish, I have to buy more spareribs, because the fried spareribs are delicious without sweet and sour. So after they are fried, they will always be eaten, and the rest will be sweet and sour. "

Production steps:

Step 1: prepare the spareribs and wash them.

Step 2: prepare the ingredients.

Step 3: wash the ribs, soak for a while, drain the blood.

Step 4: put the spareribs in a large basin, add ginger, scallion and all seasonings, mix well and marinate for half an hour.

Step 5: marinate the spareribs, pour out the sauce, and remove the ginger and scallion.

Step 6: add appropriate amount of coarse sweet potato powder. (2 to 3 tbsp)

Step 7: grasp slowly with your hands.

Step 8: heat an appropriate amount of oil in the pan. When the oil temperature is 60% or 70%, add the spareribs and deep fry them in high heat for about half a minute until the flour on the surface of the spareribs is set. Turn to medium heat and deep fry for about 2 minutes. Remove.

Step 9: heat the oil in the pan again to 70% or 80% heat, pour in the spareribs and fry for a while until the skin is crisp. Then remove and drain the oil.

Step 10: fried ribs. (at this time, the ribs are deep fried, crisp outside and tender inside, which can be eaten directly.)

Step 11: add a little oil in another pot, add chopped onion and ginger, stir up the fragrance.

Step 12: pour in the seasoning juice of the marinated spareribs and bring to a boil. Then add a little water and starch to form a thin thicken.

Step 13: pour in the spareribs, stir fry quickly and evenly, then wrap in the sauce.

Step 14: Sprinkle with white sesame and scallion.

Materials required:

Steak: 500g

Ginger: 1 piece

Chives: 2

Cooked white sesame: a little

Sweet potato flour: 2 tbsp

Star anise: 2

Salt: 1 / 4 teaspoon

Cooking wine: 1 tbsp

Soy sauce: 2 tablespoons

Sugar: 3 tbsp

Vinegar: 4 tbsp

Water: 5 tbsp

Starch: appropriate amount

Note: the heart of the poem phrase: 1: marinate the spareribs first, more flavor. 2: The sauce used to marinate the spareribs can be mixed in a bowl first. After mixing, mix well and taste the acidity and sweetness. If you like, you can adjust the acidity or sweetness. 3: When frying the spareribs, start to heat the oil, quickly fry the skin into shape, lock the water in the spareribs, and then turn to medium heat to fry them, so that the meat of the spareribs is tender. After frying, fry them again to make the skin crispy. 4: When wrapping sauce, mix well, don't stir fry in the pot for a long time, in order to avoid the sauce to soak the spareribs too much.

Production difficulty: Advanced

Process: boiling

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Pai Gu Lao Shao Jie Yi De Suan Tian Kou