Sweet and sour spareribs: a delicious classic dish

Sweet and sour spareribs: a delicious classic dish

Introduction:

"Sweet and sour ribs, a super classic dish, who can not eat, who can not love! In fact, this kind of sweet and sour spareribs is my first time to do, usually my mother do is first fried and then mixed with good garlic juice to eat directly, always feel that eat too much fire, so I chose to steam and then return to the pot to collect juice method, color bright, sweet and sour delicious, delicious! Sesame flavor, millet spicy, more fragrant and more energetic! Sweet and sour spareribs is a representative traditional dish of sweet and sour vegetables. It is made of fresh pork spareribs. The meat is fresh and tender. The color of chenglai is red and oily, and the taste is crisp, sour and sweet. It is very popular among people in Jiangnan. "Sweet and sour" is a kind of taste that all major Chinese cuisines have. It originated in Wuxi, Jiangsu Province, and is widely spread among Jiangsu, Zhejiang and Sichuan dishes. It is often used in fried dishes. "

Production steps:

Step 1: ribs appropriate.

Step 2: cook in cold water.

Step 3: Boil the bleeding water, and a lot of foam will float on the surface.

Step 4: pour into the filter basket and rinse under running water.

Step 5: add 1 tbsp soy sauce, 1 tbsp cooking wine, scallion white part, crushed ginger.

Step 6: stir well and steam for half an hour.

Step 7: mix a bowl of juice and half a teaspoon of salt.

Step 8: half a teaspoon of soy sauce.

Step 9: Pepper a little.

Step 10: three spoons of sugar.

Step 11: 2 tbsp vinegar, 4 tbsp water, stir well.

Step 12: steamed spareribs.

Step 13: pick out the ribs.

Step 14: stir fry in a frying pan until the surface is slightly golden.

Step 15: filter out the soup of steamed spareribs.

Step 16: put in the bowl.

Step 17: bring to a boil, cover and simmer.

Step 18: until the juice is collected, add a little chicken essence, stir fry evenly, and serve on the plate.

Materials required:

Spare ribs: moderate amount

Scallion: right amount

Shredded ginger: right amount

Spicy millet: moderate

Cooked white sesame: appropriate amount

Soy sauce: 1 tbsp

Cooking wine: 1 tbsp

Salt: half a teaspoon

Soy sauce: half a teaspoon

Pepper: a little

Vinegar: 2 tbsp

Sugar: three flat spoon

Water: 4 tbsp

Chicken essence: a little

Note: 1. The ribs in advance blanch, remove the blood froth will be relatively clean. 2. Steam the spareribs with water to keep the meat soft, tender and original. The steamed soup should be poured back into the pot. 3. The proportion of bowl juice should be correct, otherwise the sour and sweet taste will be deviated. I used about 20 pieces of spareribs.

Production difficulty: Advanced

Craft: Skills

Production time: one hour

Taste: sweet and sour