Spare ribs, ginger, dry starch (beautiful powder), soy sauce, vinegar, salt, cooking wine, sugar, cooking oil
Practice:
1, the ribs slaughtered 4 cm long section, add a little salt and cooking wine and mix well (do not use too much salt, 2/3 of the normal amount of normal can be, more
will affect the sweet and sour taste).
2, mix the ribs coated with a layer of even dry starch, and then put into the frying pan heated to 80% frying until light brown and remove for use.
3, ginger cut into fine froth, the pot of oil, burned to 6 into the heat of the ginger cut into the froth, burst incense, pour vinegar, sugar, soy sauce. When the sugar melted, put in the fried ribs, stir fry juice can be up on the plate.
The proportion of vinegar and sugar must be balanced, and adding too much of either will seriously affect the quality of the finished product. Inexperienced friends can add and taste. Generally speaking, vinegar added to a little pungent when the OK. Soy sauce is preferred, but a little goes a long way, mainly for color.
Since there is a layer of starch on the outside of the ribs, the sauce in the pot will thicken right away, so keep stirring to prevent it from staining the pot. The juice must be dry, when you see the bottom of the pan is basically oil, and then the ribs in the ribs will be separated from the pull open a sugar wire when, the juice is almost done. Otherwise, the juice is not dry will seriously affect the luster and texture of the finished product.