Chinese Food
Sweet and sour spareribs (detailed steps)
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My sweet and sour ribs are a must for all my friends who come to my house. Due to the lack of materials, good taste and simple production process, too many friends asked me for the production method. Today, I recorded the process in detail (including some tips and experiences). I hope all friends can have delicious sweet and sour ribs when they try for the first time. Remember to cool before eating more delicious oh.
Cooking ingredients
Cooking Steps
Step1:Use the middle section of spareribs. Do not blanch. Add a small bottle of cooking wine. Add half a spoon of soy sauce to marinate. Do not put any salt or soy sauce in the whole process. (this is very important. It directly affects the taste of the finished product. There must be less soy sauce. The taste of salt will take away the taste of sugar and vinegar. In addition, don't blanch the ribs. Just wash them a few times. The taste of the ribs made by this way is much better than that by blanching. A little experience.
Step2:Put a proper amount of brown sugar in the bowl (the amount of brown sugar depends on the number of ribs). I put about 5 tablespoons of brown sugar in 1 Jin and 3 liang of ribs. Beat two large pieces of ginger and 2 pieces of green onions. (ginger is big. It tastes better when it's rotten. It's not recommended to put garlic. The spicy taste of garlic doesn't match the taste of sugar and vinegar.
Step3:Add some boiling water (don't put too much. Just submerge the brown sugar. Then add vinegar). Turn the brown sugar on. Wait a few minutes for the water to cool down.
Step4:Pour in half a bowl of vinegar after the water is cool. Try the taste. The taste of acetic acid must be greater than that of sweet. (don't be afraid to pour too much. The vinegar will become lighter in the cooking process. And when you start the pot, you should put sugar to brighten it. The sweet and sour pork ribs need more vinegar than sweetness to taste delicious and not greasy. So don't worry about pouring vinegar boldly.
Step5:The preparation is finished. It's easy. Wait 20 minutes for the sweet and sour juice to bubble. You can start to make it with light ginger flavor.
Step6:More oil is needed to fry. It's better to submerge more than half of the ribs.
Step7:Use a small fire. Be sure to use a small fire. Fry slowly and patiently for 10 to 12 minutes until the oil becomes clear from turbidity. In the middle, use a spatula to turn over and fry evenly.
Step8:This is my little fir
Step9:I fried it for 10 minutes. When the ribs are dry and discolored, they can be picked up for use.
Step10:Pour out all the oil in the pot. There is no oil left in the pot. Do not wash the pot. The oil poured out is very fragrant because of the fried ribs. It can burn potatoes, eggplants and so o
Step11:Put the ribs in the pot together with the vinegar and sugar juice. Add a little water (no more water, because it only needs to be boiled for a few minutes. If you put more water, it will increase the time of collecting the juice. The color of the ribs will be darker if you boil for a long time
Step12:Bring to a boil. Cook for 10 minutes over medium heat. Then start to collect the juice over high heat (if you accidentally put too much water, use high heat to collect the juice in advance). Turn it over in the middle. Pay attention to the change in the amount of soup. Don't let the fire dry you up.
Step13:In a few minute
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Cooking tips:1. The ginger should be in large pieces. Beat it to pieces. 2. Put only half a spoon of soy sauce in the salt flavor. The salt flavor must be less. This is the key to the taste of the finished product. The taste of salt is heavy. How to make sweet and sour ribs is not so good. 3. Put more vinegar in sweet and sour juice. Put it boldly. 4. Don't blanch the ribs. 5. I've used all kinds of sugar. I think brown sugar and iced sugar are the best. 6. Attention. It's not recommended to put onion in the finished product. It's tasty. Sprinkle some cooked sesame seeds before cooking. There are skills in making delicious dishes.
