Sweet and Sour Spare Ribs
1. First, let's prepare the ingredients. Chop a pork chop from the middle with a machete, then chop it into small pieces of about 2 cm, and then put it into the pot. Wash ribs repeatedly with light salt water to remove impurities and bacteria attached to them. After cleaning, take out and squeeze out excess water.
Cut a piece of ginger into ginger grains, cut a piece of onion from the middle and cut it into chopped green onion, and put it with ginger.
2. Marinate the ribs with the base flavor, add 2g of salt, 5g of pepper 1 g and 5g of cooking wine, stir well and marinate for 10 minute.
After the ribs are marinated, add 50 grams of starch into the pot and stir well to make each rib coated with starch, so that the ribs will taste more crisp.
3. Prepare the sauce, prepare a small pot, add 1g salt, 10g sugar, 1g monosodium glutamate, 5g balsamic vinegar and 2g soy sauce to extract the background color, then add a spoonful of clear water and stir quickly to melt the seasoning.
After the ingredients are ready, we begin to make them. We burn oil in a pot, and after the oil temperature is 50% hot, we put the ribs in turn and fry them until cooked. Keep the fire low, fry for about 4 minutes, fry the ribs until the surface is golden and crisp, and then pour out the oil control.
5. Leave a little base oil in the pot, pour in the minced onion and ginger, stir-fry until fragrant, pour the prepared sauce into the pot, hook in a little starch, collect the soup until it is thick, then pour in the fried ribs, let the sauce be evenly wrapped on the ribs, and then take it out of the pot and plate it. Finally, add a little coriander to decorate it.