Once I went to a restaurant and had a sweet and sour pork chop. I really like it. Take the bones and eat them one by one. I went home to study for half a day. About the ratio of sugar to vinegar. Later, I came to know the method of 1.2.3.4 by chance. I made super delicious sweet and sour spareribs. It's really delicious-
Step1:Put the spare ribs in the cold water and boil them with scallion and ginger. Remove the blood and smel
Step2:Take out the spareribs for water contro
Step3:Prepare the seasoning in advance, so that the subsequent production will not panic. According to the method in 1.2.3.4, i.e. one spoon of cooking wine, two spoons of vinegar, three spoons of sugar and four spoons of raw soy sauc
Step4:Here is a delicious trick of sweet and sour pork ribs. The vinegar part is made of Guanli vinegar juice. The finished product is sour and sweet. The taste is rich
Step5:Put a small amount of base oil in the pot. Add the spare ribs with scallion and ginger and stir fry
Step6:Pour in the prepared materia
Step7:Stir fry until it's colore
Step8:Add another small bowl of water. Cover with a small fire and simmer for 10 minute
Step9:In the process of collecting juice, the sugar color will gradually become red and bright. The color of dishes will change wonderfully
Step10:Sprinkle white sesame to add fragrance and embellishment after leaving the po
Step11:Take one. It's delicious. It's full of juice hanging on the ribs. Even bones can be word
Cooking tips:1. The sweet and sour pork ribs must be fresh and small-sized. Only in this way can the meat be tender without firewood. 2. Only when the meat is blanched in cold water can the blood foam in the meat come out completely. It will not cause the blood foam to be unable to separate because of the extreme heat. Lead to fishy meat 3. This dish must be stir fried to the juice. Because the taste of the final product. Sugar will be converted into caramel. It will have a special sweet smell. The color will also be red and bright. There are skills in making delicious dishes.