500g of sparerib, chives 1 root, ginger 1 slice, 2 cloves of garlic, appropriate amount of starch, 500g of cooking oil (actual consumption is 45g), 2 tablespoons of soy sauce 1 tablespoon, balsamic vinegar1tablespoon, and refined salt1/.

Exercise 1 Edit

Sweet and Sour Spare Ribs

Sweet and Sour Spare Ribs

1 Drain 500 grams of water and cook for 30 minutes. Broth can be used to cook noodles, don't throw it away.

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

4. Put the water of ribs and pickled ribs in the pot (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 on low fire 10 minutes to collect the juice, and finally add a spoonful of balsamic vinegar when collecting the juice, and the sweet and sour taste will come out.

6. Sprinkle with chopped green onion sesame seeds and a little monosodium glutamate. [ 1]

Sweet and Sour Spare Ribs

Sweet and Sour Spare Ribs

Exercise 2 Editing

"Sweet and sour is moderate, not oily or greasy, and the taste is rich and delicate, and you won't feel any kind of seasoning abrupt. The color is syrup, neither thick nor light, suitable for men, women and children. Because it tastes peaceful, children like it very much. Cooking at home is actually not as exquisite as in a restaurant, but it is fast and delicious. "

condiments

Pork chop 500 grams

condiments

Vegetable oil 100 ml

3 grams of salt

2 tablespoons cooking wine

2 tablespoons balsamic vinegar

Soy sauce 1 tablespoon

50g white sugar (yellow sugar)

1 tablespoon soy sauce

Chicken essence 1 spoon

50 grams of brown sugar

Sesame 2 grams

step

1. Chop the ribs into small pieces, add 2 tbsp cooking wine, 1 tbsp soy sauce and 1 tbsp balsamic vinegar, stir well and marinate for 20 minutes.

2. Take the oil pan (you can put a little more oil). When the oil is 8% hot, add the marinated ribs, fry them until they turn brown, take them out and leave the oil in the pot.

3. When the oil pan is slightly hot, add half a bowl of clear water and 1 tbsp of balsamic vinegar (if there is broth, it is better), bring to a boil, add white sugar and brown sugar, and cook on low heat until it becomes thick. When cooking, stir constantly with chopsticks to prevent the sugar from sticking to the pan.

4. Switch to medium heat, pour in ribs and let the ribs be evenly stained with sweet and sour juice. While stirring constantly. Add 1 tbsp soy sauce and 5g salt, stir fry, add chicken essence and sprinkle with sesame seeds, and serve.

Cooking tips

The key to this dish is to fry the ribs, not too raw or too burnt, just slightly crispy bones. The syrup must be boiled over low heat, otherwise it will be bitter.