Sweet and sour is one of the traditional seasonings in Chinese cuisine, which is widely spread in Guangdong, Shandong, Zhejiang and Jiangsu cuisine. Such as: sweet and sour pork ribs, sweet and sour fish, etc. It is also deeply loved by domestic children. Sugar is also an organic compound, which is divided into monosaccharide, disaccharide and polysaccharide, and it is the main substance that produces heat in human body. Vinegar also contains acetic acid, which is an organic compound with the chemical formula of CH3COOH. Colorless liquid, irritating.

Sweet and sour sparerib is a famous cold dish in Sichuan, fried and harvested. It belongs to sweet and sour taste, amber is shiny, dry, sweet and sour, and is an excellent appetizer or appetizer. Moderate sweet and sour, not greasy, rich and delicate taste, will not feel any kind of seasoning abrupt. The color is very light, neither strong nor light. Mixing rice with juice is just as delicious.

food

A small row of 500 grams

A tablespoon of cooking wine.

Take a spoonful of soy sauce.

Half a tablespoon of soy sauce

Three tablespoons of balsamic vinegar

Put three tablespoons of sugar twice.

Half a teaspoon of salt

Half a teaspoon of monosodium glutamate

Half a teaspoon of sesame seeds

working methods

1. Drain 500 grams of water in small rows and cook for 30 minutes. Broth can be used to cook noodles. Don't pour it out

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

3. Take out, wash and control the water for later use, and fry until golden brown. Don't put too much oil, it can save fuel, as long as you turn it over frequently.

4. Put the ribs in the pot, marinate the ribs with water, and add three spoonfuls of sugar (boldly put sugar, three spoonfuls, don't be afraid of too much). Boil half a bowl of broth and add half a teaspoon of salt to taste.

5. simmer for ten minutes to collect the juice, and finally add a spoonful of balsamic vinegar when collecting the juice, and the sweet and sour mouth will come out.

6. Sprinkle with chopped green onion sesame seeds and a little monosodium glutamate.

Matters needing attention

1, how to make it crispy outside and tender inside-cook for 30 minutes, so that it will be crispy outside and tender inside when fried brown outside. Stir-fried raw ribs are easy to get old.

2. Why do you want to marinate? Because the hot oil in the hot pot quickly seals the appearance of the meat, and it is not easy to absorb when making sweet and sour sauce. There is also a fishy smell in the ribs.

3. How to fry the ribs? -The fire is fierce. Anyway, it's been cooked for 30 minutes. It's precocious. Just make sure it's crispy outside.