widely known in Jiangsu Province, Zhejiang Province, Sichuan cuisine, and commonly found in buttery dishes. Sweet and sour spare ribs is a symbolic traditional dish loved by everyone in sugar-cooled dishes, which is made of fresh pork ribs, with tender meat, bright color and crispy, sweet and sour taste, which is warmly welcomed by meat-eaters in the south of the Yangtze River.
Characteristics
The color is bright, dry aroma nourishing, sweet and sour.
Raw materials
Pork bone 400 grams.
Cooked sesame seeds 25 grams. Salt 2 grams, 2 grams of mace, [url wine 15 grams, 10 grams of ginger, 10 grams of green onion, 500 grams of veggie oil, 150 grams of sauerkraut fish hot pot, 50 grams of vinegar, 100 grams of sugar, 10 grams of sesame oil.
Production process
Pig bone chopped into only about 5 centimeters of the section, into the boiling water out of the amount of water, fished up into the steamer pot, put salt, pepper, rice wine, ginger, scallions, sauerkraut fish hot pot into the cage steam until the meat away from the bone, take down the pork ribs. Pan set on the stove fire, under the oil boiled to 180 ° C into the pork ribs fried orange yellow fish up, under the veggie oil boiled, stir fry sugar sauce, add pickled fish hot pot, under the pork ribs, sugar stir fry with a slight fire sugar color, the material will be dry when the juice, put the vinegar, to be bright oil out of the pot, poured with sesame oil, set the plate and let it cool, withdrawal of white sesame seeds tossed that is complete.
Remarks name
First go to the sales market to buy back pork ribs proper, (do sweet and sour pork in the case of many at a time, one is like to eat, two is to do more convenient, three is this dish is attributed to a large amount of quality and better quality of the kind.) Let the old general help chopped small sections, in case itself home the inconvenience, and hurt the knife. Then prepare some onion and ginger, pepper, salt, sugar, vinegar and other seasonings in advance.
The pot boils, put pork ribs into the pot to cook, add onion and ginger, pepper, rice wine, boil and dial through the white foam, and again change to the Chinese fire to cook until the pork ribs on the meat can be out of the bone can be fished out of the cool dry water (restaurants generally do not need to cook, just blanch and then steam, so that the fresh flavor is more intense, but there should be a standard - a cage drawer for a long time to steam)
Subsequently, the pot set on the fire, add some oil to seventy percent hot (oil level just began to white smoke), under the pork ribs fried to date red fish up. Pour the oil into the pot to clean, then add soup and salt, sugar seasoning (slightly salty and sweet), stir fry sugar color tone (with sugar to the oil to stir fry to jujube red water made, if not easy, can add soy sauce (but black) or Coca-Cola), put into the pork spare ribs, with a small and medium-sized fire grilled to the material juice is drying quickly, put the vinegar stir-frying to stir-fry sugar color bright oil, dripping into a small amount of sesame oil and turn it on its pot.
This moment dry million to hold back, do not have to not yet cool as a number of siege clean, then cool more delicious and delicious sweet and sour pork ribs will be gone. In addition,
You can also sprinkle a small amount of sesame seeds on the plate after the pan.