Sweet and sour spareribs with Amomum recipe-Chinese Food-best chinese food recipes-cooking food

Sweet and sour spareribs with Amomum

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Sweet and sour pork ribs should be the most common meat dish. Sour and sweet, thick oil and red sauce are the basic characteristics. In addition, flowers can put some Amomum villosum. It's a traditional Chinese medicine. It's very well matched with ribs. It has a light plum flavor. Cantonese often use it to make ribs, soup and vegetables. As for its traditional Chinese medicine function, it can be found on the Internet.

Cooking ingredients

ribs:one set

ginger:one

Amomum:several

Cooking Steps

Step1:This is Amomum villosum, which should be available in drugstores. It's a kind of traditional Chinese medicine that can be used as perfume. It's better to check the efficacy before using it. Huahua always uses it as a sparerib. At present, there is no adverse reactio

Step2:Spare ribs. Soak in cold water for 2 hours in advance. Change the water in the middle of the way. This can remove the blood water of the spare ribs. No need to blanch. The meat is also soft and tender. Ginger. Flowers usually put a lot of ginger. Because it's really delicious after cooked.

Step3:The pot is hot. Add oil. Stir fry ginger slice

Step4:Put in the spareribs. Stir fry over high hea

Step5:Fry until the ribs are broken. There is no water in the po

Step6:Put in 2 tbsp of ice sugar. 2 tbsp of old soy sauce. 1 tbsp of raw soy sauce. Stir fry evenly. Of course. This amount can be adjusted by yourself. If you don't like sugar so much, you can put less.

Step7:Pour in boiling water that is less than half the height of the ribs. Boil over high heat. The spareribs made with this amount of water are just tasty and tender and chewy. If you like to eat the meat that is soft and rotten, put more wate

Step8:Take the back of the knife and press it slightly. Put it in the pot. Cover it. Stew it in high heat. Or have a plum. Can put 2. Don't put can also. Is the home style sweet and sour spareribs.

Step9:Until you hear the sound of grease in the pan. It means that the water is almost dry. Turn the heat down, open the lid and stir fry. At this time, turn the heat down to avoid the paste taste of the bottom of the pan. Put in a little salt. The taste is light. You don't need to put any more salt. Then pour in 1 tbsp vinegar along the edge. Turn off the heat and stir evenly. At this time, the amount of vinegar depends on how sour you like to eat. If you put it less, it's the fragrance. It can't be eaten basically. If you put it more, it's sour. Adjust yourself.