Sweet and sour steak with the simplest technique and the most homely ingredients

Sweet and sour steak with the simplest technique and the most homely ingredients

Introduction:

"The most common ingredients: onion, ginger, garlic, oil, salt, soy sauce, vinegar and sugar. The only ingredient is oyster sauce, which is also common at home. Technique is the simplest: 1, spareribs but oil, do not blanch water, but with ginger water immersion. 2. There is no pot in the middle. 3. If you don't add starch, the soup is thick and bright red. "

Production steps:

Step 1: soak the spareribs in water for 3-4 hours, add a few pieces of ginger. Change the water for many times in the middle, and keep the ginger when changing the water.

Step 2: drain the spareribs after soaking. I can't wait to dry it with kitchen paper.

Step 3: cut scallion into sections, slice ginger and garlic for standby.

Step 4: heat up the frying pan, add peanut oil, and stir fry the spareribs.

Step 5: stir fry until the ribs are dry, turn to low heat when the oil begins to come out, and continue to stir fry until both sides are golden.

Step 6: add cooking wine and stir fry quickly.

Step 7: add soy sauce, soy sauce, oyster sauce, stir fry evenly.

Step 8: add onion, ginger and garlic, stir fry well.

Step 9: add boiling water, no ribs. Remove the froth and excess oil after boiling. Add enough water at a time, and don't let it go in the middle. If you're not sure, you can add more. Just use more time when stewing and collecting juice.

Step 10: cover the pot and simmer over low heat for about 1 hour until the meat is crisp.

Step 11: add the rock sugar, change the fire, stir constantly, while collecting the juice and melting the rock sugar, the soup becomes thicker and brighter.

Step 12: finally add vinegar, stir fry evenly, add salt to taste, and then start the pot. Salt should be moderate, because the soy sauce and oyster sauce used above are salty.

Materials required:

Jingxiaopai: 500g

Scallion: right amount

Peanut oil: 2 tablespoons

Cooking wine: 1 teaspoon

Soy sauce: 2 tablespoons

Old style: 1 teaspoon

Oyster sauce: 2 tablespoons

Rock sugar: right amount

Salt: a little

Vinegar: moderate

Garlic: right amount

Ginger: right amount

Note: 1. There is a process called "Bishui" (probably this word) in making pork ribs in Guangdong cuisine, that is, to wash the meat under flowing water for a long time. It is said that some restaurants have to wash the meat with the tap on for more than 4 hours, in order to remove the blood and fishy smell, and also make the ribs more smooth and tender. Let's not be so environmentally friendly. Soak in advance and change the water several times. It's about the same. This method is simpler and more convenient than oil, and can keep the moisture and original taste of meat better than blanching. 2. Stir fry the spareribs in high heat until both sides are golden. It can not only seal the moisture in the meat, but also stir fry part of the oil (basically skimming before slow stewing), which can make the spareribs oily but not greasy. 3. Without starch, the soup is still thick, red and bright, and the meat is not dry, thanks to oyster sauce and rock sugar. In particular, adding oyster sauce, fresh, taste is very obvious. 4. It's OK to put rock sugar in advance or before juice collection, but vinegar must be put last. Of course, you can adjust the proportion of sweet and sour according to your preference. 5. Sweet and sour vegetables do not add MSG, chicken essence and other condiments. 6. No soy sauce, soy sauce is good.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: sweet and sour