Chinese Food
Sweet and sour pork ribs
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Spareribs are smooth, nourishing Yin, moistening dryness, nourishing blood and heat to the day of explosion. A sweet and sour sweet sweet and sour sweet sweet sweet and sour sweet sweet and sour sweet sweet sweet and sour sweet sweet sweet and sour sweet sweet and sour sweet spareribs. The sweet and sour spareribs are only one step away from the sweet and sour spareribs. So both names are written that you can do it according to your own preferences.
Cooking ingredients
Cooking Steps
Step1:Prepare spareribs, wash them and cook them with water. Yes, they are fully cooked (the washing steps have not been patted and they have been cooked
Step2:After cooking, if the ribs are too big, cut them into small pieces for later use
Step3:Shred ginge
Step4:Take another octagon for standb
Step5:Boil the plum in a small bowl of hot water (I soaked it for 20 minutes
Step6:Put a spoonful of oil in the pot (the size of the spoonful is shown in the picture as the spoon for ordinary meals
Step7:Add sugar and stir fry over low heat (low heat in the whole process, otherwise it's easy to control the temperature
Step8:Stir fry until sugar melts and add cooking win
Step9:Vinegar, soy sauc
Step10:When you see that the sugar color changes as shown in the figur
Step11:Stir fry the spareribs for a few time
Step12:Add ginge
Step13:Sweet and sour spare ribs. (taste the discomfort at this time, add some seasonings properly, and eat sweet and sour spareribs, then turn off the Kwai and eat very quickly)
Step14:If you want to eat pork ribs with plum, pour the water just soaked in plum into the pot and cover it with the lid
Step15:Cook over low heat until the soup is thick / there is no juice at the bottom of the pot (open the lid and paste a hot air on the lens, so the picture is blurred
Step16:There is a light plum flavor in the ribs. It's full of sweat for appetizers but not for appetizers. This appetizer is needed in hot days.
Step17:This one belongs to the lazy version. You can buy it and cook it in advance, but you can't finish it. Put it in the fridge for later processing. You just need to stir fry it. OK, you don't need to stew it for that long
Step18:Colorful cheesecake that can be made without pigment ~ sour and sweet Cheesecake with strong taste of cheese can be registered in douguo class to watch the live broadcast of the production process
Cooking tips:It's a recipe of all novices' soeasy. It's too easy, OK? Lazy people / office workers can taste the taste when they leave the pot. If you are not satisfied with the taste, please add your own seasoning (for example, you think it's not sour enough + vinegar is not salty enough + salt is not sweet enough + sugar) to make delicious dishes.
