Stir fried sweet and sour spareribs(sheng chao tang cu pai gu )

Stir fried sweet and sour spareribs

Introduction:

"Spareribs, but oil, do not blanch water, directly under the pot fried - is called" raw fried. ". Soak in water ahead of time to remove the blood; stir fry in place to remove the oil; seasoning properly, add a spoonful of oyster sauce to make the spareribs crispy and tasty, fat but not greasy, lean meat is not firewood, which can be regarded as the most simple delicious sweet and sour spareribs. "

Production steps:

Step 1: wash the spareribs, soak them in water for 3 to 4 hours in advance, and change the water for 2 to 3 times in the middle;

Step 2: soak the spareribs out of the drain, and use kitchen paper to further dry the surface water;

Step 3: slice onion, ginger and garlic;

Step 4: dice shallot and set aside;

Step 5: start the frying pan, heat the pan, cool the oil, and stir fry the ribs until the surface is golden;

Step 6: add onion, ginger and garlic to make it smell;

Step 7: add cooking wine, turn to high heat and stir fry evenly;

Step 8: add fresh soy sauce;

Step 9: add soy sauce and stir fry evenly;

Step 10: add appropriate amount of boiling water, no ribs;

Step 11: bring to a boil over high heat, remove the froth, turn the heat down, cover the pot and simmer until the ribs are cooked and rotten;

Step 12: add sugar, turn to high heat, stir fry evenly;

Step 13: add oyster sauce and stir fry well;

Step 14: add a little salt to taste, or not, soy sauce and oyster sauce are salty;

Step 15: add vinegar and stir fry evenly;

Step 16: at this time, the soup will become thick and close almost; if there is still a lot of soup, you can close it again in a hurry;

Step 17: turn off the fire and sprinkle with chives.

Materials required:

Pork ribs: 350g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Shallot: moderate

Cooking wine: 2 tablespoons

Soy sauce: 2 tablespoons

Old style: 1 teaspoon

Oyster sauce: 1 teaspoon

Sugar: 3 teaspoons

Vinegar: 2 teaspoons

Salt: right amount

Cooking oil: 2 tablespoons

Note: 1, because it is "raw fried", so it is very important to soak in water in advance, you can soak most of the blood and fishy smell; 2, stir fried ribs to be small fire, patience, stir fried until the ribs out of oil, this is the fat but not greasy trick; 3, oyster sauce and vinegar to be put after, in order to ensure the nutrition and taste; 4, must heat the water stew, add enough at a time, avoid adding water in the middle, this is also the guarantee The key to taste and taste.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Sheng Chao Tang Cu Pai Gu