Chinese Food
Sweet and sour pork ribs in Wuxi
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This is a famous Jiangsu dish loved by the whole country. It comes from Wuxi. As a Wuxi man, he is proud of himself. Haha. I made this dish at the request of my friend Zhang Xiaobai. I hope she can succeed once. Can I despise you here? You Xiaobai, hum ~ Gu mingsiyi vinegar is especially important in this dish. There are two kinds of vinegar used here. One is fruit vinegar, which is added in step (7) to help the meat to crumble. The other is Zhenjiang vinegar added before step (11) plays the role of seasoning. Step 11: be sure to add Zhenjiang vinegar. Do not add white vinegar or aged vinegar. Otherwise, it will not be authentic and delicious. Now more and more like to use fruit vinegar instead of white vinegar. Especially when it's cold with vegetables, it has a light aroma of fruit. White vinegar often gives me the feeling that vinegar is too strong. If you have any questions, you can interact with her on Sina Weibo
Cooking ingredients
Cooking Steps
Step1:Marinate the meat with soy sauce, salt and cooking wine for an hour.
Step2:Pour a little oil into the pot. Fry the ribs on both sides until golden.
Step3:The fried effect is as shown in the picture. It doesn't matter if some of the raw smoke turns to caramel color. But don't show large area of caramel colo
Step4:Put the salad oil in the pot. Put two pieces of ginger to explode.
Step5:Stir fry the rib
Step6:Pour in tomato sauce. About 15 ml.
Step7:At this time, pour in a small amount of fruit vinegar or white vinegar. It will help the meat to crumble.
Step8:Pour in cooking wine to remove the smell. Cover and simmer for half a minute
Step9:Put in white sugar. Make sure you have more sugar.
Step10:Pour in warm water, cover and simmer for about 40 minutes. Don't add cold water. The meat will shrink and taste ba
Step11:The most important step is to add vinegar before starting the pot.
Cooking tips:Tips: 1. Ribs of good quality, not ordinary ribs. 2. Ribs must be pickled in advance before they taste. 3. When collecting juice, they must be stir fried to avoid frying. Of course, people should not leave the stove. In case of burning, the taste of the paste will change completely. 4. In step (10), make sure to pour boiling water instead of cold water. Otherwise, the taste of ribs will not be fragrant and the taste will be hard. 5. The most important thing is the proportion of sugar and vinegar. Beginners may as well taste it as they put it. It's easy to master the taste of sour and sweet. 6. There are two kinds of vinegar used here. One is added in step (7) to make the meat crisp. The other is added before the pot in step (11) to serve as seasoning. Step 11: be sure to add Zhenjiang vinegar. Do not add white vinegar or aged vinegar. Otherwise, it will not be authentic and delicious. There are skills in making delicious dishes.
