Home style sweet and sour ribs(jia xiang ban tang cu pai gu )

Home style sweet and sour ribs

Introduction:

"In our hometown, sweet and sour ribs are usually only made during the Spring Festival. It's not because of its high quality, but because it's troublesome and expensive. So generally, we will do more at one time, and then pack it with fresh-keeping bags one by one, and put it in the refrigerator, so that when there are guests, we just need to take it out and fry it in the oil pan, which is more convenient. "

Production steps:

Step 1: 1. Raw material: pork ribs

Step 2: 2. Mixing and seasoning.

Step 3: 3. Put scallion, ginger and star anise into the pot, add water and bring to a boil, put in the ribs and bring to a boil. Rinse the ribs in cold water and drain.

Step 4: 4. Remove onion, ginger and star anise, then add salt, vinegar, eggs, dry water and starch (it is better to use cassava powder, flour will be a little hard after frying). Stir well, make sure every sparerib is evenly covered with paste, and let stand for 5-10 minutes.

Step 5: 5. Add oil into the pot. When the oil temperature reaches 80%, put the ribs one by one. Don't cook them together. This will make the ribs stick together and lead to different maturity. When the surface of the spareribs turns yellow, turn to high fire for 15 seconds to start the pot. So far, the frying process is over.

Step 6: 6. Prepare another 2 tbsp of chives, vinegar and sugar. Add 100g water, add 2 tbsp sugar and 1 tbsp vinegar, bring to a boil, thicken with wet starch, stir fry spareribs, and sprinkle with chives.

Step 7: 7. Start eating.

Materials required:

Pork ribs: 500g

Egg: 1

Salt: right amount

Sugar: right amount

Vinegar: right amount

Starch: appropriate amount

Chives: right amount

Scallion: right amount

Ginger: right amount

Star anise: right amount

Note: 1. If it is a one-time fried a lot of words, you can use fresh-keeping bags wrapped in the refrigerator, generally a short time is not bad. 2. The key of this sweet and sour spareribs is to add more sugar to the sauce. After adding vinegar, thicken the sauce immediately and bring it to a boil in high heat. In this way, the sauce will be bright. You can also add a little hot oil of frying before boiling, which can also have a bright effect.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Jia Xiang Ban Tang Cu Pai Gu