700g of ribs, ginger slices, 1 spoon of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of vinegar, 5 tablespoons of clear water (the spoon is subject to the KFC vegetable spoon), a spoonful of starch and pictures are all cooked by ourselves, and the thick juice is delicious! !

working methods

1. Put clear water in the pot, put the ribs and ginger slices in the pot with cold water, boil the water, cook for 3-5 minutes, take out the ribs after discoloration, and control the water to dry;

2. Make sauce, 1 tbsp cooking wine, 2 tbsps soy sauce, 3 tbsps sugar, 4 tbsps vinegar and 5 tbsps water (stir until the sugar melts); But you only need to adjust the amount of ribs you use according to the ratio of 12345;

3. In another small bowl, put a spoonful of starch and add some water;

4, wok fire, pour the right amount of oil, pour the ribs after the oil is hot, stir-fry slowly on low heat, and stir-fry until the ribs are golden;

5. After the ribs are fried, pour in the sauce. After the ribs are not finished, the juice is collected by fire. When the juice is almost collected, pour in the starch prepared with water before, and then continue to collect the juice. When the juice is almost dry, you can turn off the heat and start the pot.

Brief introduction of the characteristics of this dish: rosy color, sweet and sour mellow. Suitable for the crowd: generally everyone can eat.

material

Sparerib 500g, onion, ginger, soy sauce, vinegar, sugar, cooking wine, a little cooked white sesame.

working methods

1, ribs washed and drained, cut into small pieces for later use.

2. Add enough water to the pot, add cooking wine, onion and ginger slices to boil, blanch the ribs, remove and rinse again for later use.

3. Put the ribs in a steamer and steam for 30 minutes.

4. Mix the soup of 1 tablespoon cooking wine, 2 tablespoons soy sauce, 3 tablespoons sugar, 4 tablespoons vinegar and a little steamed ribs into sauce for later use.

5. Put the pot on the fire and heat it with proper amount of oil. Pour in the ribs and stir fry over low heat.

6. Drain the oil when the surface of the ribs is light golden yellow.

7. Pour another pot into the pot, and the ribs will not pass.

8. After the fire boils, turn to low heat and stew slowly until it tastes good. Wait until the soup is almost dry, then open the fire to dry it. You can boil some vinegar before you take it out of the pot and stir it evenly.

9. Put the ribs in a dish and sprinkle with cooked white sesame seeds.

skill

1. Steaming before frying can make the ribs crispy outside and tender inside. If you fry raw ribs directly, it will get old easily.

2, the juice must be constantly stirred to avoid burning the pot.