Sweet and Sour Spare Ribs Sauce 12345 Steps Recipe is: 1 tablespoon of cornstarch, 2 tablespoons of vinegar, 3 tablespoons of sugar, 4 tablespoons of ketchup, 5 tablespoons of water.

Put these 5 kinds of seasoning in a bowl, mix well, no particles on it, these amounts can probably do 250 grams of tenderloin, we do it ourselves at home can be adjusted according to their own amount of food, this practice is particularly red and bright color, the color is very nice. As long as you remember this golden secret, you can definitely make sweet and sour sweet and sour dishes, even more delicious than those in restaurants. Usually also often eat sweet and sour pork, sweet and sour pork, sweet and sour fish and so on can use this golden ratio.

Sweet and sour spare ribs is a representative of the sweet and sour flavor of a popular favorite traditional dishes, the selection of fresh pork ribs as the main ingredient, tender meat, the color of the dish red and oily.

"Sweet and sour" is a kind of flavor that all major Chinese cuisines have. Sweet and sour pork originated in Zhejiang, is a typical Zhejiang dish, sweet and sour moderate, not greasy, rich and delicate taste. The key to this dish is to fry the ribs, not too raw, not too burnt, slightly burnt, crispy bones on it. The syrup must be simmered over low heat, or it will become bitter.

Origin of Sweet and Sour Spare Ribs:

Sweet and Sour Spare Ribs is a very popular Chinese dish, and its sweet and sour flavor and crispy texture are loved by the majority of diners. There are a few different stories about the origin of sweet and sour pork.

One theory is that sweet and sour pork originated in Wuxi, Jiangsu Province. According to legend, in the Guangxu period of the Qing Dynasty, Liu Xiguang, a meat stall owner in the Wuxi area, tried to add sugar and vinegar for flavoring in order to make the ribs more delicious when making them. As a result, this new cooking method was warmly welcomed by the locals and gradually spread. As a result, the Wuxi region is most famous for its sweet and sour pork ribs and has become a local specialty.

Another theory holds that sweet and sour pork originated in Hangzhou, Zhejiang Province. According to legend, during the Qianlong era of the Qing Dynasty, chefs in Hangzhou added sugar and vinegar to season the braised pork ribs to cater to Emperor Qianlong's tastes. This new cooking method made the ribs more flavorful and tasty, and Emperor Qianlong was so satisfied that the sweet and sour ribs became a famous dish in Hangzhou.

There is also a theory that sweet and sour pork originated in Shandong. According to legend, during the Jiaqing period of the Qing Dynasty, a farmer in Shandong cooked a dish of sweet and sour pork to celebrate his son's wedding. The dish was a great success at the wedding, and the sweet and sour pork became a specialty of Shandong.