Sweet and sour spareribs(tang cu pai gu )

Sweet and sour spareribs

Introduction:

"Pork ribs provide high-quality protein and fat necessary for human physiological activities, especially rich in calcium, which can maintain bone health. It's edible for most people. Do not wash pork with hot water before cooking, because pork contains a kind of muscle soluble protein, which is easy to dissolve in water above 15 ℃. If it is soaked in hot water, it will lose a lot of nutrients, and the taste is not good. Whether it's braised pork ribs or sweet and sour pork ribs, it's always mouth watering

Production steps:

Step 1: prepare the ingredients.

Step 2: put the spareribs into a large bowl, mix with wine and soy sauce, marinate for 15 minutes.

Step 3: pour the oil into the pan and heat it to 70%. Deep fry the ribs.

Step 4: turn the medium heat to fry the spareribs until golden on both sides, then take out and set aside. Mix the vinegar, soy sauce, soy sauce and sugar to make a sauce

Step 5: pour the oil into the pan, add the scallion and ginger slices to make the flavor.

Step 6: stir fry the spareribs.

Step 7: pour in the sweet and sour juice.

Step 8: pour in water and simmer for about 40 minutes. The spareribs are crisp and rotten. The juice can be collected by high fire. Sprinkle with cooked white sesame seeds.

Materials required:

Pork chop: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Sugar: right amount

White Sesame: right amount

Vinegar: right amount

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

Note: 1: do not wash pork with hot water before cooking, because pork contains a kind of muscle soluble protein, which is easy to dissolve in water above 15 ℃. If it is soaked in hot water, it will lose a lot of nutrients, and the taste is not good. 2: Finally, when collecting the soup in the fire, you must guard nearby to prevent the soup from becoming sticky!

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Tang Cu Pai Gu