Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and Sour Spare Ribs

Introduction:

"I did it at the weekend, because the doctor said that I was short of calcium. It's better to take some spareribs to supplement calcium than medicine."

Production steps:

Step 1: put water into the pot, put in the spareribs, skim the foam, turn to low heat to stew until 7 mature, remove and control the water; clean and slice the green onion and ginger; adjust the sweet and sour sauce: 1 teaspoon cooking wine, 2 teaspoons soy sauce, 3 teaspoons sugar, 4 teaspoons vinegar, 5 teaspoons water, make the sauce according to this ratio, and adjust the amount of sauce according to your spareribs.

Step 2: pour proper amount of oil into the pot, heat the oil, pour in onion and ginger, and stir until fragrant.

Step 3: pour in the spareribs and stir fry slowly over low heat until the surface of the spareribs turns golden.

Step 4: pour in the sweet and sour juice. The flavor juice should be just right, not better than the ribs.

Step 5: turn the high heat to low heat, and the juice must be constantly stir fried to avoid pasting the pot. Finally, sprinkle sesame seeds and stir well, then it can be filled out.

Materials required:

Ribs: 200g

Scallion: right amount

Ginger slices: right amount

Sesame: right amount

Cooking wine: 1 teaspoon

Soy sauce: 2 tbsp

Sugar: right amount

Vinegar: 3 tbsp

Water: moderate

Salt: 4 tbsp

Note: sugar can benefit spleen and stomach, nourish skin; acid into 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 have the benefits of nourishing liver and spleen meridians, and pork ribs contain not only protein, fat and vitamins, but also a lot of calcium phosphate, bone collagen, bone mucin and other nutrients. After stewing, most of the soluble calcium, phosphorus, sodium and potassium in the spareribs overflow into the soup. Calcium and magnesium are easy to be resolved under acidic conditions, and calcium acetate is produced in the presence of acetic acid, which can be better absorbed and utilized by the human body. Therefore, sweet and sour spareribs can improve the nutrient absorption rate of cooked spareribs, which is very suitable for the elderly and children to supplement calcium.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Pai Gu