Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and Sour Spare Ribs

Introduction:

"I always have a shadow over the roast ribs. My daughter has always said that it's not good to eat, either it's not fragrant or it's not sour. Anyway, it tastes bad, and I've been searching the menu for meat. Today I cooked it again. When my daughter tasted it, she said it was delicious and fragrant. She was satisfied with it and came up to share it."

Production steps:

Step 1: put cooking wine and ginger into the water, rinse, pour in the right amount of barbecue sauce and marinate for half an hour. Put oil in wok and deep fry ribs until both sides are golden.

Step 2: drain the fried spareribs, put them into the frying pan again, add the sauce (1 tbsp tomato sauce, 2 tbsp sugar, 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp wine, 3 tbsp water) and stir well. Pour boiling water over the spareribs and simmer for about 20 minutes.

Step 3: collect the juice and sprinkle with scallions.

Materials required:

Spare ribs: moderate amount

Ginger slices: right amount

Scallion: right amount

Barbecue sauce: right amount

Sugar: right amount

Tomato sauce: moderate

Vinegar: right amount

Soy sauce: moderate

Cooking wine: moderate

Note: barbecue sauce itself is salty, and this barbecue sauce is a little spicy, so no more salt. Sugar can be adjusted by itself. If you don't like too acid, you can put more.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Pai Gu