Sweet and Sour Spare Ribs
Sweet and sour sparerib is a famous cold dish in Sichuan, which belongs to sweet and sour taste. Its characteristic is that amber is bright, dry, sweet and sour, and it is an excellent appetizer or appetizer.
material
Pork ribs 500g, ginger 15g, mashed, pepper 0.5g, vegetable oil 200ml (edible amount 25ml), cooked vegetable oil or sesame oil 5ml, brown sugar 75g, vinegar 25ml, cooking wine 15ml, salt 2.5g, fresh soup or water 600ml, cooked sesame oil 5g (which can be omitted).
working methods
1. Wash the fleshy pig bones and cut them into pieces about 4 cm long.
2. Boil the water in a soup pot, then put the ribs in the pot and add ginger, pepper and cooking wine; After boiling, remove the floating foam, and continue to cook with low and medium fire for 1 hour for 20 minutes until the meat can leave the bone, remove and drain.
3. Put the wok on the fire, put the oil to 70% heat, fry the ribs for about 2-3 minutes, and take them out when they are brown. Be careful not to fry for too long, so as not to harden the meat.
4. Then wash the pot, add ribs, add fresh soup, brown sugar, salt and a little cooking wine, and stir-fry with vinegar until the soup is almost dry. Pour in a little cooked oil or sesame oil and mix well. After cooling, put on a plate and sprinkle with cooked sesame seeds.