Chinese Food
Sweet and sour pork ribs
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It's moderate in sour and sweet, not greasy or greasy. It's rich and delicate in taste. It won't feel abrupt in any kind of seasoning. Sweet and sour spareribs are an essential part of private dishes. If a guest comes to eat, this dish must be made. It's delicious and simple. The color is sugar. It's not thick or light. The aftertaste is slightly sweet, the ribs are crisp and rotten, and the color is red and bright. With a dish of vegetables and a bowl of rice, you can make a good meal. Even rice mixed with juice is delicious.
Cooking ingredients
Cooking Steps
Step1:Add some water into the pot. Cool down. Pour in ribs and some cooking wine. Boil in high heat, skim off the froth, take out for standby, wash the shallot and cut into section
Step2:Heat the wok. Pour in the oil. Turn down the heat. Add in the sugar
Step3:Stir fry until the crystal sugar melts completely. When the Yellow bubbles appear from the bottom of the po
Step4:Pour the onion and ribs into the pot. Turn to medium heat and stir fry quickly. Let each one be covered with sugar.
Step5:Add salt and tomato sauce and stir wel
Step6:Add some water. Boil over high heat. Turn to low heat and simmer until the ribs are cooked. About an hour
Step7:Stir fry slowly. Don't paste the pot. Dry the soup. Leave the pot. Sprinkle with white sesame seeds
Cooking tips:1. When blanching, make sure to boil in cold water. In this way, the meat will not become compact due to sudden heat; 2. This step is crucial. It is directly related to the color and taste of the finished product. Therefore, you must use a small fire during the whole process. It's easy to stir fry and paste the sweet color and the meat will have bitter taste; 3. When stir fry the sweet color, you can use ice sugar or white sugar. The color of the meat stewed with ice sugar is more beautiful; 4 about collecting juice. This is the key step. In the collection of juice. Must not stop slow stir fry. Stir fry until all ribs are evenly coated with sugar, oil exudation. At this time, turn off the fire as soon as possible; 5. It seems to be simple about the step of loading and unloading. In fact, it's also very important. Some people use a shovel to put meat and oil into the dish directly. It will definitely be greasy. It's suggested that you use chopsticks to put the ribs into the plate one by one, and then sprinkle with less oil in the pot; 6. This dish is seasoned with tomato sauce. There's no vinegar with traditional sweet and sour ribs
