Chinese Food
Sweet and sour spareribs
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It's moderate in sour and sweet, not greasy or greasy. It's rich and delicate in taste. It won't feel abrupt in any kind of seasoning. The color is sugar. It's not thick or light. It's just as delicious to mix rice with juice
Cooking ingredients
Cooking Steps
Step1:After 500g blanching, cook for 30 minutes. The broth can cook noodles. Don't pour it out.
Step2:Marinate with 1 tbsp cooking wine, 1 tbsp raw soy sauce, 1 / 2 tbsp old soy sauce and 2 tbsp vinegar (not white vinegar) for 20 minutes.
Step3:Take out water control, marinate for standby, fry golden yellow, don't put too much oil. It can save oil. Just turn over frequently.
Step4:Put spareribs in the pot. Water for marinating spareribs. Three tablespoons of sugar (put sugar boldly. Three tablespoons. Don't be afraid of more). Bring half a bowl of broth to a boil. Add half a teaspoon of salt to make it taste better.
Step5:Simmer for ten minutes and collect the juice. Add a tablespoon of vinegar when collecting the juice. The sour and sweet taste will come out.
Step6:Sprinkle onion, sesame and a little monosodium glutamate in the pot.
Cooking tips:Note - three tips - 1. How to make it tender outside and inside? Cook for 30 minutes. Then fry it in hot oil until it's Brown outside. It's tender outside and inside. If you use raw spareribs to fry directly, it's easy to get old. 2. Why do you want to marinate them? Because the hot oil in the hot pot quickly covers the appearance of the meat. It's not easy to absorb when making sweet and vinegar juice. There's a smell of meat in the spareribs. 3. How to fry the spareribs? ——It's been boiling for 30 minutes. It's precocious. So just make sure it's crisp outside. There are skills in making delicious dishes.
