Chinese Food
Sweet and sour pork ribs - Private dish of Jiesai
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Sweet and sour pork ribs is also a very special dish among pork ribs. The dishes are not only ruddy, but also sour and sweet, which are very popular with women and children. Most people only know when to add sugar and vinegar to make this dish, but they don't know when to put it. It's too early. Vinegar and meat are cooked together for a long time. The meat will become sour and woody. The taste is naturally bad; it's too late. The smell of vinegar can't enter into the meat again. It's a kind of sour and sweet taste floating on the ribs. It tastes very different. Based on the automatic cooking program of our automatic cooking pot, we have developed a new cooking method. We only need to master a trick - open the lid and collect the juice - which can prevent the vinegar from being forced into the meat to destroy the meat's taste. In this way, we can cook this unique dish by simple operation.
Cooking ingredients
Cooking Steps
Step1:Wash and cut the spareribs into inch sections. Put them in the pot and boil them with water for 3 minutes. Remove the blood foa
Step2:Put the processed spareribs, 50g of rock sugar, other seasonings besides vinegar and water in the pot
Step3:Close the lid of the pot, start the [juice collection · Wuxi Pai] function, and the cooking program will be executed automatically
Step4:After cooking, add vinegar and remaining sugar. Start the [dry pot] function. Collect the juice for the second time. Do not cover the pot
Step5:After the cooking procedure of [dry pot], stir the ingredients in the pot evenly and put them into the plate.
Cooking tips:1. When collecting the juice for the second time, you must open the lid of the pot and cook it. In this way, the acetic acid will evaporate and only retain the smell of vinegar; 2. The vinegar is better to use the aged vinegar; 3. After the dish is cooled, the taste will be better. There are skills in making delicious dishes.
