Sweet and sour pork

Sweet and sour spare ribs are delicious and beautiful. Sweet and sour spare ribs are simple and tender and juicy

Authentic sweet and sour pork ribs are crisp outside and tender inside, sweet and delicious

Raw materials: pork chop, sugar, vinegar, cooking wine, vegetable oil, edible salt, soy sauce, chicken essence

Sweet and sour pork

1, spare ribs wash drain water, pour a little oil in the pot, add sugar, start to fry sugar color, do not open a small fire fried paste

2. Pour the golden sugar oil into the ribs after saccharification and stir fry until the ribs turn golden brown

3 Add water to the ribs, add a little soy sauce, salt, chicken and simmer for an hour

4 the sugar, vinegar, light soy sauce, water according to the ratio of 4:3:2:1 add a little starch to adjust a juice stir, along the edge of the pot into the fire, dry let sweet and sour sauce hanging ribs can be out of the pot.

Sweet and sour pork ingredients collocation tips

Kelp AND ribs can eat together: ribs match with kelp stew food, can suffer from systemic or give priority to with limbs of local skin pruritus patients relieve pain

Ribs and hawthorn can eat together: have dispel spot eliminate silt function

Sweet and sour pork ribs is a representative of sweet and sour dishes, a popular traditional dish, it uses fresh pork tenderloin, the meat is fresh and tender, the color is red and oily, the taste is crisp, sour and sweet, quite popular among the southern area of the eaters.

Sweet and sour pork ribs is a representative of sweet and sour dishes, a popular traditional dish, it uses fresh pork pork chop seasoning, the meat is fresh and tender, the color of the dish is red and oily, and the taste is crisp, sour and sweet, which is quite popular among the eaters in Jiangnan area. "Sweet and sour" is a flavor shared by all major Chinese cuisines. It originated in Wuxi, Jiangsu province, and is widely used in Jiangsu, Zhejiang and Sichuan cuisines.

Cooking techniques

1. In the past, sweet and sour ribs need to be salted and deep-fried. I love oil, and also worry that beginners will have oil spots on the hands of the fate. Therefore, switch to a non-stick pan frying ribs, a little longer, can also make the effect of fried.

2, as I said before, I am now used to color dishes with good quality dark soy sauce, and give up frying sugar color. 1 is troublesome, 2 is suitable for beginners to practice, 3 is good quality dark soy sauce, the effect of coloring dishes is not less than frying sugar color, but also save trouble

3. Buy good quality ribs instead of regular ribs. If you don't have a machete at home, let the store help you chop the pieces.

4. In step (2), fry spareribs instead of frying them. Make sure to fry them slowly over medium heat until the spareribs tighten and turn brown.

5. In step (3), be sure to pour boiling water, not cold water. Otherwise the ribs will not taste fragrant and the texture will be hard.

6. This dish does not have too many ingredients. The most important thing is the ratio of sweet and sour.

7. Finally, the step of collecting the soup is very important, you need to use a high heat, but sweet and sour sauce is usually easy to burn the pot, so shake the ribs in the pot, do not leave the stove to do something else while collecting the soup. Is it thickening, or is it mushy? Half a minute makes or breaks it.

Pork ribs have the effect of nourishing Yin moistening dryness, nourishing essence and tonifying blood; Suitable for insufficiency of Qi and blood, Yin deficiency.

Appropriate crowd

Spare ribs provide high quality protein, fat, especially rich calcium to maintain bone health.

Suitable for the population of Qi and blood insufficiency, Yin deficiency tolerance; Damp heat phlegm stagnation inside careful clothing; People with obesity and high blood lipids should not eat more.

Recipes in g

Pork chop (pork rib) : pork should not be eaten with eumei, licorice, carp, shrimp, pigeon, snail, almond, donkey meat, lamb liver, coriander, turtle, water chestnut, buckwheat, quail meat, beef. Don't drink a lot of tea after eating pork.