Chinese Food
Sweet and sour spareribs
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I like to eat sour, sour and sweet dishes. According to the recipe, I summed up some of my own experience. Now I have made it very successful. Dad loves eating and drinking. Grandpa said it was similar to what he had eaten in Shanghai.
Cooking ingredients
Cooking Steps
Step1:I like the ribs with crispy bones. First, blanch them. Then put the onion, ginger and cooking wine in the pressure cooker for 20 minutes. If you boil them over the fire, it will take more than 30 minutes. With chopsticks, you can easily pierce into the place near the bone
Step2:Drain the spareribs, add a little soy sauce, raw soy sauce, marinate the cooking wine for a while, then fry the spareribs in a flat pan with a little oil until the outer layer is scorched. Fry them over medium heat for a while
Step3:Then condiment. It's cooking wine. Raw soy sauce. Vinegar. Sugar. Water according to the classic ratio of 1.2.3.4.5. But soy sauce can be a little less. Add soy sauce. It will be rich in flavor. It can also add a little oil consumption. Water can be replaced with rib soup
Step4:Put a little oil in the pan. Stir up the ginger slices and rock sugar. Put the ribs into the frying sugar and stir fry. Add the juices. Open up the medium and small fires. Boil it for half an hour. Taste the flavors and add salt and salt. Add vinegar to the fire and collect the juice
Step5:The red light is out of the pot. It's delicious and chewy, but it's still tender. The whole is very simple. It's just a little time consuming. But I can't really hear it.
Cooking tips:Note - 1. Use Zhenjiang balsamic vinegar. It's very fragrant. But it's not particularly sour (my uncle brought it back from Zhenjiang. It's different from the supermarket. It's really fragrant) 2. If you don't like such a deep color, put less soy sauce. Only let go of raw soy sauce. 3. Ribs must be fried. Don't fry them. It's too firewood and tastes bad. 4. Pour more balsamic vinegar when collecting juice. It's very tasty. 5. Don't use a saucepan when the sauce goes to the taste. The sauce should not exceed the ribs. The taste should be in proportion. There are skills to adjust the sauce according to your preference and make the dishes delicious.
