Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and Sour Spare Ribs

Introduction:

"Sugar is sweet, can benefit the spleen and stomach, nourish the skin; acid into the liver and gallbladder, nourish tendons and ligaments. Sugar has the functions of moistening lung, nourishing Yin, seasoning, removing halitosis, relieving bittern, relieving cough, benefiting lung and soothing liver qi. Appropriate consumption also helps to improve the body's absorption of calcium. All sweet and sour dishes are beneficial to the liver and spleen

Production steps:

Step 1: wash and drain the ribs, chop them into small pieces for later use.

Step 2: add enough water in the pot, add cooking wine, green onion and ginger slices, bring to a boil, add the ribs, blanch them, take them out and rinse them again.

Step 3: put the spareribs into the steamer, steam over high heat for 30 minutes, and take them out.

Step 4: Mix 1 spoonful of cooking wine, 2 spoonfuls of soy sauce, 3 spoonfuls of sugar, 4 spoonfuls of vinegar and a little of steamed spareribs into flavored sauce for use.

Step 5: heat up the oil on the pot and stir fry the spareribs over low heat.

Step 6: when the surface of the spareribs is light golden yellow, drain the oil.

Step 7: in another pot, pour the mixed flavor juice into the pot, and then pour in the spareribs.

Step 8: bring to a boil over high heat, turn to low heat and let it simmer until it tastes good. When the soup is about to dry, bring to a boil and let it dry. Before leaving the pot, add some vinegar and stir well.

Step 9: put the ribs into the plate and sprinkle with cooked white sesame seeds.

Step 10: characteristics of this dish: ruddy color, sweet and sour.

Materials required:

Pork ribs: 500g

Scallion: right amount

Ginger: right amount

Soy sauce: 2 teaspoons

Vinegar: 4 teaspoons

Sugar: 3 teaspoons

Cooking wine: a little

Note: 1. Steaming first and then frying can make the ribs crisp and tender. If you use raw ribs to fry directly, it is easy to get old. 2. Collect juice must keep stir frying, so as not to paste the pot. 3. Suitable crowd: average person can eat.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Pai Gu