Sugar and vinegar is one of the traditional seasonings in Han cuisine, which is widely spread in Cantonese cuisine, Lu cuisine, Zhejiang cuisine and Su cuisine. Such as: sweet and sour pork, sweet and sour fish. It is also loved by Chinese children. Sugar is also a kind of organic compound, which is divided into monosaccharide, disaccharide and polysaccharide, and is the main substance for the body to produce calories. Vinegar also contains acetic acid, an organic compound, chemical formula CH3COOH. colorless liquid, irritating.

Sweet and sour pork ribs is a very famous Sichuan cold dishes, using the cooking method of deep-fried harvest, belonging to the sweet and sour flavor, amber oil, dry incense moist, sweet and sour mellow, is an excellent wine dishes or appetizers. It is moderately sweet and sour, not oily and not greasy, with a rich and delicate flavor, and will not feel the abruptness of any kind of seasoning. The color is sugary, not too thick and not too light. It is just as delicious as taking the juice and mixing it with rice.

Ingredients

Chops 500g

Wine 1 tablespoon

Soy sauce 1 tablespoon

Lao Soy Sauce ? tablespoon

Balsamic Vinegar 3 tablespoons

Sugar in two batches 3 tablespoons

Salt ? tsp

Monosodium Glutamate ? tsp

Sesame Seeds ? tsp

Methods

Practice

Improve the taste and texture. /p>

1. 500 grams of chops blanched, boiled for thirty minutes, broth can be cooked noodles, do not pour out.

2. Marinate with one tablespoon of cooking wine, one tablespoon of soy sauce, half a tablespoon of dark soy sauce, two tablespoons of balsamic vinegar (not white) for 20 minutes.

3. Drain, rinse and set aside, deep fry to golden brown, don't put too much oil, you can save oil, just turn over diligently.

4. pot put ribs, marinated ribs of water, three tablespoons of sugar (bold sugar it, three tablespoons, do not be afraid of more). Half a bowl of broth boiled over high heat, seasoned with half a teaspoon of salt to enhance the flavor.

5. Small fire simmer for ten minutes on high heat to collect juice, collect juice when the last addition of a tablespoon of balsamic vinegar, that sweet and sour out of the mouth.

6. Pro out of the pot sprinkle green onion sesame seeds, a little monosodium glutamate.

Note

1, how to crisp outside and tender inside - cook for 30 minutes, so that the hot oil and then high heat frying until the outside of the caramelized, it is crispy outside and tender inside. If you use raw ribs directly fried, easy to old.

2, why marinate, because the hot pot of hot oil quickly sealed the meat exterior, do sweet and sour sauce is not easy to absorb into, ribs inside the meat fishy flavor.

3, how to fry ribs?