Chinese Food
Sweet and sour spareribs
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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. The color is sugar color. It's not thick or light. It's suitable for men, women, old and young. I cook at home. In fact, I'm not as fastidious as the restaurant. I just want to be quick and delicious.
Cooking ingredients
Cooking Steps
Step1:Chop ribs into small pieces. Add 2 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp vinegar. Stir well. Marinate for 20 minutes.
Step2:Start the oil pan (put a little more oil in it). When the oil is eight minutes hot, put the marinated spareribs in it. Fry until the spareribs turn brown. Take out. Leave the oil in the pan.
Step3:Heat the oil pan a little. Add a small half bowl of water and 1 tbsp of vinegar (better if there is broth). Boil it. Add sugar and brown sugar. Cook it over low heat until it becomes thick. Stir with chopsticks constantly when cooking. Prevent sugar from sticking to the pan. Change the medium heat. Pour in the ribs. Let the ribs evenly dip in the sugar and vinegar juice. Stir constantly at the same time. Then pour 1 tablespoons of soy sauce and 5 grams of salt. Stir fry. Finally transfer chicken essence.
Cooking tips:The key to this dish is to fry the ribs. It can't be too raw or too burnt. If it's slightly burnt or the bones are crispy, you can cook well.
