Chinese Food
Sweet and sour spareribs, teach you three steps to succeed
(162229 views)
The first time I made sweet and sour spareribs, I also learned them on the Internet. But I think the materials taught and needed on the Internet are too complex. I simplified and made one myself. I didn't expect it to be very successful. It's suitable for ordinary families. And the ladies and sisters who want to eat and want to do it easily. I'm a disabled hand. I've made a great achievement. I'm happy to be a second child.
Cooking ingredients
Cooking Steps
Step1:Wash the spareribs. Put the cold water into the pot and drain the water. Put in 1 spoon of cooking wine and boil the ginger slices together to taste. No longer need to put in cooking wine when making later. Boil for 2 minutes. Froth in the pot. Start the pot. Rinse with water. Put it on the plate for standb
Step2:Put in the cooking oil. Heat the oil. Put in 2 tablespoons of sugar. At the same time, pay attention to the heat. If the fire is medium or small, the sugar may be fried bitterly, blackened, turned over to the caramel color, and constantly turned over, so as not to make the sugar stir bad and lump. (I don't like it too sweet, so the sugar is increased or decreased according to my taste, but it doesn't affect the color and taste behind.
Step3:Then put the spare spareribs. Stir fry them. Let the sugar cover the spareribs. Then put 1 spoon of raw soy sauce, 1 spoon of vinegar and ginger slices into the spareribs and stir fry them. (ordinary small spoon) after a little color. Add water to submerge the spareribs. Cook for 15 minutes in a small heat. Put some salt and chicken essence into the spareribs. Collect the juice in a big heat. Pay attention to the heat. The fire is too big. In the end, you may suffer if you stir fry them not in time It's almost the same color. The soup is conglutinated. It's like sugar juice. You can start the pot and put it on the plat
Cooking tips:The other is that cooking wine and vinegar will not taste at the end. Don't worry. Salt also doesn't need too much. Just put a little bit. The amount of sugar and vinegar can be increased or decreased according to the number of ribs. It can also be increased or decreased according to personal taste. The final color and juice collection will be very good. The color won't be very deep when stir fried with sugar. When I make it, it's very light. It's only after the juice collection that it's excellent. The first time. What's there Lack of understanding. Easy to learn. Not complicated. Good cooking skills.
