Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and Sour Spare Ribs

Introduction:

"It's a popular dish. It's sweet, sour, delicious and refreshing."

Production steps:

Step 1: marinate spareribs, salt, wine, sugar and pepper in a bowl until gelatinized, then add 2 teaspoons of water until the meat is absorbed, then add about 1 / 2 teaspoon of corn starch, and then hold well for 20-30 minutes.

Step 2: put oil in the pan, slow down, let the blood ooze out, deep fry the spareribs until broken.

Step 3: mix the ingredients of the bowl juice into the bowl juice, start the pot, raise the fire, pour in the bowl juice, constantly stir, do not let the starch clot, stir fry until the atmosphere bubble out, have the feeling of "air top spoon" and the juice is bright.

Step 4: pour in the fried spareribs, turn them evenly, put them on a plate, and then sprinkle a little white sesame seeds on the surface.

Materials required:

Ribs: 200-300g

Sesame: right amount

Zhenjiang vinegar: 2 tbsp

Soy sauce: 1 / 2 tbsp

Sugar: 2 tbsp

1 / 2 tbsp corn starch

Water: 4-5 tbsp

Pepper: 1 / 8 TSP

Brandy: 1 teaspoon

Soy sauce: 1 / 4 teaspoon

Note: do not fry spareribs too much fire, open slow fire spareribs, let the blood ooze naturally.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Tang Cu Pai Gu