Chinese Food
Crispy sweet and sour ribs
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My husband likes sweet and sour pork ribs best. But the price of pork has risen sharply since last year. The price of pork ribs is even higher. So in the past six months, our sweet and sour pork ribs have not been eaten as frequently as before. There are two kinds of sweet and sour pork ribs I made. One is the crispy sweet and sour taste on the outside. The other is the same sweet and sour pork ribs inside and outside.
Cooking ingredients
Cooking Steps
Step1:Wash the spareribs. Put them in cold water. Blanch some ginger and a shallot in the po
Step2:After the water is boiled, remove the floating powder and cook for another 5 minute
Step3:Wash the cooked spareribs. Dry them with kitchen paper
Step4:Add a spoonful of delicious and 5 pieces of ginger and mix well. Marinate for 10 minute
Step5:Pour more oil into the pot. It's ok if you don't live a third of the ribs. Heat it up. Fry until the ribs are golden on both sides
Step6:Don't pour out the leftovers of marinated spareribs before. Directly add 1 teaspoon vinegar, 3 / 4 teaspoons sugar and 1 / 3 bowl water. Stir evenl
Step7:Leave a little oil in the pot. Heat the oil and add the sauce. Bring to a boil
Step8:Pour in the fried spareribs. Stir fry and collect the juic
Step9:Add half a spoon of vinegar, a quarter of a spoon of sugar, a little cooked white sesame seeds when the juice is not available. Stir evenly and let it out of the pot
Cooking tips:1. Fry the fried ribs with less oil. If you have more oil, you will be too greasy. 2. After blanching, it is very fresh to marinate for the first time and for the taste. 3. The reason why vinegar and white granulated sugar are added twice is that vinegar is easy to volatilize. Add a little before starting the pot. It will strengthen the vinegar taste; the first time white granulated sugar is added for coloring, and the surface is easy to be burnt. The second time, add a little to strengthen the sweet taste. There are skills in making delicious dishes.
