Chinese Food
Sweet and sour spareribs
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Cooking ingredients
Cooking Steps
Step1:Buy pork ribs home, take a basin of water and pour it into the ribs to soak for half an hour to leach the blood water (change the water for the first and second time during soaking). After soaking, wash and drain the ribs one by one. Take a large bowl of ribs to put the drained water into, and add some starch and cooking wine to mix (if it is not in a hurry, it can be mixed and refrigerated).
Step2:Pour a little more cooking oil into the pan than usual. When the oil is heated to 70% heat, turn the medium and small heat to fry the ribs one by one until the two sides are slightly golden yellow and remove for later use.
Step3:Take a frying pan and put in a tablespoon of oil just inside the pan. Stir fry it with ice sugar over a small heat. Then add two tablespoons of raw soy sauce, one tablespoon of vinegar, a little old soy sauce and two pieces of ginger in turn until it turns into ice sugar. Pour in the ribs and stir fry them over high heat to color them.
Step4:Add water without ribs and cover the pot. Turn the heat to medium or small heat for about half an hour. During this period, you can open the pot cover and turn down the ribs to see the soup.
Step5:When the soup in the pot doesn't look like much, open the lid, open the fire, collect the juice and put it on the pan. Sprinkle sesame and scallion on it. A plate of sweet and sour pork ribs can be eaten.
Cooking tips:1-the ribs must be soaked clean when they are bought home. If they are afraid of damage in summer, they can be soaked in the refrigerator and freezer. 2 - it will taste better if the ribs are cooked for a long time. Please pay attention to the condition in the pot and don't burn them. 3 - if there is no ice sugar, white sugar can be used instead. 4 - children's shoes with salty taste can be marinated with a proper amount of salt. I like the light point without salt and monosodium glutamate. 5 - because of the different ingredients used in each family. The soy sauce is different in saltiness. You can taste it when the sauce is almost collected. If it is too light, you can put in a little salt. If the color is not good, you can put in a little old soy sauce. I prefer the strong oil and red soy sauce. There are skills in making delicious dishes.
