Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and Sour Spare Ribs

Introduction:

"The nutritional value of pork ribs: the protein content accounts for about 10-20%, and the essential amino acid content and utilization rate are higher. Fat content about 10% - 30%, the main component is triglyceride and a small amount of cholesterol, lecithin. Meat is also rich in B vitamins. Providing high quality protein and fat, especially rich calcium, which are necessary for human physiological activities, can maintain bone health. It is suitable for people with deficiency of Qi and blood, yin deficiency and poor appetite, people with damp heat and phlegm stagnation should take it with caution, and people with obesity and high blood fat should not eat more. The edible effect of pork ribs has the effect of nourishing yin and moistening dryness, benefiting essence and enriching blood; it is suitable for those who are lack of Qi and blood, yin deficiency and poor appetite. Sweet and sour spareribs is a representative of sweet and sour dishes, which is a popular traditional dish. It uses fresh pork spareribs as seasoning. The meat is fresh and tender. Chenglai is bright red and oily, and tastes crisp, sour and sweet. It is very popular among the eaters in Jiangnan. "

Production steps:

Materials required:

Spare ribs: moderate amount

Scallion: right amount

Ginger: right amount

Starch: right amount

Sugar: right amount

Vinegar: right amount

Cooking wine: moderate

Old style: moderate

Salt: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Length: 20 minutes

Taste: sweet and sour

Chinese PinYin : Tang Cu Pai Gu