Chinese Food
Sweet and sour pork ribs for lazy
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In other words, Xiaoci also has some experience at home. There are always several dishes that can be eaten all the time regardless of age and taste. There is absolutely no one of the most popular dishes that is worthy of the name of [sweet and sour spareribs]. Every time we serve the table, there will always be a little commotion. Adults will fight with children regardless of their image. Suddenly, a plate of sweet and sour ribs will disappear. There are many versions of sweet and sour spareribs. There are restaurant level professional versions with complicated processes. There are versions of Southern sweet and sour spareribs that are close to the taste of Jiangsu and Zhejiang. There are also improved versions of chefs with ketchup or Monascus This time, I'm going to share with you my bailing's sweet and sour spareribs. It's super simple. It omits the traditional steps of blanching and frying, and saves a lot of time. As long as you master the golden ratio - 1, 2, 3 and 4 (the steps will be described in detail), you can ensure that even novices with zero cooking experience can make delicious sweet and sour ribs comparable to those in restaurants
Cooking ingredients
Cooking Steps
Step1:Wash the small row of pigs. Dry the water for standby.
Step2:Pour a small amount of oil into the pot. Heat it. Stir fry ginger slices.
Step3:Put in the spareribs. Stir fry until the color of the spareribs changes. The surface is golden and slightly burnt.
Step4:Now you can put the seasoning in the golden ratio. The order is - put one tablespoon of cooking wine first, then two tablespoons of soy sauce, three tablespoons of rice vinegar, and finally four tablespoons of sugar. Stir well.
Step5:Pour in the boiling water that can't pass the spareribs. Simmer for 20 minutes.
Step6:Salt in 20 minutes. Open the fire and collect the juice. When the juice is thick and bright, sprinkle with sesame seeds to make the pot.
Cooking tips:Tips - * to make this dish, please make sure to choose pure pork chops. It's better to have crispy bones. The meat here is soft and tender. It's the most suitable for making sweet and sour pork chops. *Dry the spareribs before they are put into the pot. Dry them with kitchen paper as much as possible, so that they won't get splashed with oil. *When sprinkling cooking wine, drench it along the edge of the pot for a circle, so that the distribution of wine fragrance is more even. *3 tablespoons of rice vinegar and 4 tablespoons of sugar in the golden ratio can be adjusted according to your own taste. Those who like sour points can be changed into 4 tablespoons of rice vinegar and 3 tablespoons of sugar. *Like children's shoes with darker color. You can add a small amount of soy sauce to enhance the color when stewing well and mixing in salt. There are skills in making delicious dishes.
