Sweet and Sour Spare Ribs is a representative and popular traditional dish of the Han nationality. It uses fresh pork chops as the seasoning, and the meat is tender, and the color of Chenglai is red, bright and oily.
Tips for making crispy pork ribs:
1, how to make it crispy on the outside and tender on the inside-cook for 30 minutes, so that it will be crispy on the outside and tender on the inside. If you fry raw ribs directly, they will get old easily.
2, why do you want to pickle, because the hot oil in the hot pot quickly seals the appearance of the meat, and it is not easy to absorb it when making sweet and sour sauce, and the ribs have a fishy smell.
3. How to fry ribs? -the fire is fierce, anyway, it has been cooked for 30 minutes, and it is precocious, so just make sure it is crisp outside.
Spareribs provide high-quality protein necessary for human physiological activities, and fat, especially rich calcium, can maintain bone health.
Applicable people are suitable for people with deficiency of qi and blood and deficiency of yin. Those with damp-heat and phlegm stagnation should take it with caution; Obesity and high blood lipids should not eat more.
Pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork.