Chinese Food
Sweet and sour pork ribs (Jiangsu and Zhejiang flavor)
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I grew up near Taihu Lake. When I was a child, I would fry fish, chop and boil lard every year at home. A few days before the new year's Eve meal, I wake up in the fragrance every morning. If you can't brush your teeth and wash your face, you will go to the kitchen and stare at the golden and crispy ribs. When adults don't pay attention, grab a piece and put it in your mouth. At that time, the adults would shout loudly - not familiar yet. Go out. After being driven out of the kitchen, I waited outside hard. The sour smell got into my nose. I knew it would not be long before there was more saliva. When the plate filled with oil and fragrant sweet and sour pork chops comes out, you don't care about the heat at all. Grab a few pieces and put them in your mouth. That's what it feels like. After living in Beijing, I have also eaten sweet and sour pork ribs, but the taste is always different. Now I'm trying to find the taste of my childhood. It's close. But not yet. But it's also quite full-bodied
Cooking ingredients
Cooking Steps
Step1:I have no experience. There are few photos taken. It really affects the quality when I take them at the same time. Chop ribs into small pieces and marinate them according to your taste; add some baking soda to starch flour and eggs, add water and mix them into batter. Wrap a small piece of spareribs around the top and fry it. It takes two times. The first time it turns light yellow, you can scoop it up, drain it and force out water. So the second explosion will explode badly. After the explosion, take it up for use.
Step2:Stir fry the sugar color. I'm not good enough to stir fry the qualified sugar color with oil. So use water. In a small pan of clear water, add sugar. Cook over high heat. Stir with a spatula in one direction. Wait for the pot to boil. Speed up mixing. Add honey. When the pot begins to thicken and the color deepens, add white vinegar. Because salt is used in curing, so there is no salt here. The amount of vinegar is very important. I like it more sour. So I add more vinegar.
Step3:Pour in the fried ribs. Stir fr
Step4:Take the juice and put it out. It's finished. Although there is still a little gap from the taste of the hour, I feel closer after tasting.
Cooking tips:It's very important to fry the ribs and then fry them again; wash the pot while it's hot. Otherwise, it's really difficult to cook delicious dishes.
