Sweet and sour spareribs(jian yi mian zha ban tang cu pai gu )

Sweet and sour spareribs

Introduction:

"Sweet and sour spareribs have been made before, but they are not good at shooting, but they are still liked by many friends. This time, they have been made again. They are fried instead of fried, which is just as delicious."

Production steps:

Step 1: raw material map, wash the ribs with warm water. Mix the sauce in a bowl, leave half a teaspoon of vinegar in the end.

Step 2: blanch the spareribs, add green onion and ginger, cook for 30 minutes, the broth can cook noodles, don't pour out.

Step 3: take out the spareribs and marinate them with one teaspoon of salt, five spice powder, one teaspoon of soy sauce and half a teaspoon for 20 minutes. Wash and control water. Set aside the soup for the spareribs.

Step 4: put oil in the pan, put in the ribs and fry them in golden brown.

Step 5: pour out all the oil in the pot, add the sauce into the pot, add a bowl of spareribs soup, stir and bring to a boil. Put in the ribs.

Step 6: simmer for 10 minutes on low heat, and collect the juice on high heat. When collecting the juice, add half a teaspoon of vinegar, and the sweet and sour taste will come out. Sprinkle scallion, sesame and a little monosodium glutamate.

Materials required:

Ribs: 700g

Onion: a paragraph

Jiang: one piece

Star anise: two

Sesame: two teaspoons

Salt: one teaspoon

Five spice powder: 1 teaspoon

Soy sauce: a spoonful

Cooking wine: 2 tbsp

MSG: half teaspoon

Soy sauce: 1 tbsp

Vinegar: 2 tbsp

Sugar: three teaspoons

Note: 1, how to crisp outside and tender inside - boil for 30 minutes, then fry it to the outside, then crisp outside and tender inside. If the raw ribs are fried directly, they are easy to age. 2. Why pickle? Because the hot oil in the hot pot quickly seals the appearance of the meat, it's not easy to absorb when making sweet and sour sauce, and there will be a fishy smell in the ribs. Wash after pickling. Don't worry about the smell. Those who can inhale the spareribs have been inhaled. When frying, the oil will not be dirty. Clean water should be controlled to prevent the oil from splashing with cold water. 3. This time, I changed the way I fried last time. I fried it in a pan. It's fuel-saving and simple. I can also use some advanced artifact, such as air frying pan. But to ensure that the time can not be long, to lock the gravy inside. You can also use an electric cake pan.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Jian Yi Mian Zha Ban Tang Cu Pai Gu