Chinese Food
Sweet and sour spareribs
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Sweet and sour pork ribs is a typical traditional dish popular among the people. It is made of fresh pork chops. The meat is fresh and tender. The color of chenglai is red, bright and oily. This sweet and sour pork chops is also very simple. It doesn't need to be fried. Every time a plate of sweet and sour pork chops is sewn on the customer's side during the festival, it will be washed away in a short time It's a home-made dish. Everyone will love it
Cooking ingredients
Cooking Steps
Step1:Wash pork chop, pour in some cooking wine, stir in ginger and marinate for half an hou
Step2:Slice the chives. Slice the ginger. Tie the extra chives into knots. Cut into the end of the chives
Step3:Drain the washed seeds into cold water and put them into the pot. Put in the ginger slices. Cook until the ribs are discolored. Boil the bleeding foam. Remove the warm water and wash them for later use
Step4:Pour some oil into the pot. Add in the onion, ginger, stir fry. When the fragrance comes out, pour in the washed sub Pai and stir fry
Step5:Stir fry until Zipai is slightly discolored and pour in the lollipop. Stir fry slowly until the lollipop is melted. Wrap the Zipai with sugar solution and pour in the cooking wine, white vinegar, raw soy sauce and old soy sauce successively. Stir fry until Zipai is colored
Step6:When all the ribs are colored, pour in warm boiled water. Put in the scallion. Cover the pot and simmer slowly (about ten minutes)
Step7:Stew until half of the soup is collected. Sprinkle a little chicken essence for seasoning. Change the heat to collect the juice. Collect the juice quickly to prevent the pot from being pasted. When the juice is almost collected, it can be put on the plate. Sprinkle with the fragrance of scallion
Cooking tips:It's better to marinate the Zipai for half an hour in advance to make it more tasty and fragrant; after pouring in the icing sugar, it must be changed to stir fry on a small fire to prevent the pot from being pasted; the Zipai must be stewed slowly on a small fire. In the process of stewing, it should be noted that the soup in the pot must not be over stewed; when collecting the juice on a large fire, it should be quick and not be too dry, which will affect the taste of Zipai; when collecting the juice, if you think the color is not strong enough, you can pour in a little old soy sauce to turn it over There are skills in cooking.
