Chinese Food
Sweet and sour pork chop
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At the beginning of cooking, the main dish that you can handle is the sweet and sour pork chop. It turns out. This dish has been made so many times. I didn't even blog. Make it up quickly. The sweet and sour pork chop made in the restaurant feels like it's cooked first and then fried. At last, thicken the sauce. I think it's more suitable to be served as cold dishes ~ so I improved it at home. It's about the same as making braised pork chop. It's just that the seasoning is changed to sour and sweet. It's more suitable for hot dishes and appetizers.
Cooking ingredients
Cooking Steps
Step1:Wash the small chops. Put them into a cold water pot and blanch for 34 minutes. Skim off the blood foam and drain.
Step2:Heat up in the wok. Add some oil. After the oil is a little hot, pour in the ginger, scallion and garlic (slightly crushed). Stir fry for a few times. Put in the small ribs. Mix in the cooking wine. Stir fry for 23 minutes. Stir in the Shanghai braised soy sauce and stir evenly. Pour in the boiling water that has not been over the small ribs. Turn to the small fire and simmer for 30 minutes.
Step3:Finally, stir in rice vinegar, sugar, salt and tomato sauce. Stir evenly.
Step4:Sprinkle with chopped chives when eating.
Cooking tips:1. Put vinegar and sugar at the end. The sour and sweet taste will be stronger. 2. Put a spoonful of tomato sauce at the end. It can increase the ruddy color of the small row. There are skills in making delicious dishes.
