Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and Sour Spare Ribs

Introduction:

"Originally, the spareribs were made for soup. Think about it as sweet and sour. Appetizer a little, this day has been Yin Yin, uncomfortable, appetizer ah

Production steps:

Step 1: take the oil pan and add ginger. Stir fry the spareribs for two minutes. Stir fry until the meat turns white. Slightly cooked.

Step 2: mix all seasonings (except sugar) into juice, put them into the ribs and bring to a boil. Change to simmer for ten minutes. In the sugar, continue to burn, until the soup dry can be out of the pot.

Step 3: make it specific. I wanted to put some shallots, but I didn't put them later.

Materials required:

Ribs: some

Ginger: some problems

Rice vinegar: 4 teaspoons

Cooking wine: 4 teaspoons

Soy sauce: 2 teaspoons

Old style: 1 spoonful

Sugar: 2 teaspoons

Salt: 1 teaspoon

Note: 1. Originally, I didn't know how to adjust the juice. I put the seasonings in order. This time, I want to try to adjust the juice to make it better. In fact, it's almost the same. But I still feel OK when I don't adjust the juice. I have a good idea. It's not very easy to master what I put in the juice. I still have to practice. It's a very appetizing dish, that is, the ribs are a little bigger.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Tang Cu Pai Gu