[sweet and sour spareribs, how to cook sweet and sour spareribs]

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sweet and sour spareribs

The 1:2:3:4 ratio that has been used for a long time has been slightly modified on the basis of the original prescription. Pure record. This dish is delicious and very popular.🌟The thin salt I used was raw, so I added a little old smoke to color it. If it is ordinary raw smoking, old smoking can be omitted.🌟1 teaspoon 5ml,1 tablespoon 15ml.🌟Novice can't fry sugar color, so don't fry it. Chefs have tried and said that coloring is also quite good.🌟Some people feel that it is not sour enough after cooking, so leave a tablespoon of white vinegar and pour it on before coming out of the pot to collect the juice. The operation is flexible.

Food Ingredients

Platoon 500g

Candy ① About 15~20g

cooking wine 1 tablespoon

Raw smoke 2 tablespoons

Candy ② 3 tablespoons (about 45g)

white vinegar 4 tablespoons

Old smoke 1 teaspoon

Octagonal 1 grain

fragrant leaf 2 small pieces

Small chives 1 knot

Ginger 3 pieces

Step

Rinse the ribs,

Pour cold water into the pan, bring the ribs to a boil, remove and drain for later use.

Pour the right amount of oil and sugar

Heat over medium heat until it becomes caramel and turn to low heat. Don't overdo it, or you'll get black and bitter. (There is no reason to change the pot, but I forgot to take photos when operating the iron pot. The process and practice are the same, just show it.)

Pour in the ribs and stir fry quickly to color. (This step is fried sugar color, in order to color better.) When pouring spareribs, you can block them with the lid to prevent oil from bursting into your body.

Turn to a high heat, pour in cooking wine, raw soy sauce, old soy sauce, crystal sugar ②, white vinegar and ginger slices in turn to stir-fry for aroma. Many people ask vinegar? Vinegar in this step!! Here, here, here, here!! Please watch the steps carefully!!!

Prepare the anise leaves (if you don't want to put them on, then don't put them on. It depends on your personal preference, so you don't have to worry too much. You don't have to copy them when cooking at home (), and no one is forcing you to do so.)

Pour in the right amount of hot water over the ribs, add the anise leaves and fragrant onion knots, boil, turn to low heat and simmer for 30 minutes.

Half an hour later, the fire juice.

The juice is collected and the color is beautiful.

It's delicious. According to personal preferences, some people like to dry a little, some people like more soup. Taste the salty light again. After all, the brands are different. The salt content of soy sauce is different. Add salt when it is light. Feel free to point, don't copy.