High-up ribs
By VicentaLakin
This is definitely a home dish that must be included in the private room! It's too classic, too delicious, too simple! The sourly sweet curvy ribs, which are “higher” because of the ratio of five main spices: wine, sauce, sugar, vinegar and fresh water, which can be adapted to their own tastes, can be 3 aphrodisiac, can be 3 aphrodisiac — easier to remember, simpler to operate. But isn't there a better way to make the ribs soft than oil? My private house practices — one, early water out of the ribs and repeated water changes in the middle; two, fresher ribs made of ginger and garlic; three, but not oil, no water, and the ribs go straight to the pot, so that the water can be locked in the ribs at high temperatures, and so much fat can be made to make the ribs fat, so that they are not greasy and sour。
Recipe Recommendations
- pork chops 600g
- ginger appropriate amount
- garlic appropriate amount
- chopped green onion appropriate amount
- cooking wine 1 tablespoon
- soy sauce 2 tablespoons
- white sugar 3 tablespoons
- balsamic vinegar 4 tablespoons
- qingshui 5 tablespoons
- water starch appropriate amount
- edible oil appropriate amount
- sweet and sour
- burn
- three-quarters of an hour
- simple
Steps for High-up ribs
1
(b) The fragrance is immersed with water for more than four hours in advance, with repeated water changes in the middle
2
(b) Full draining of water from the bubbled ribs with kitchen paper
3
Ginger and garlic made of juice
4
and added garlic and ginger juice to the ribs
5
Full pacing, 20 to 30 minutes of salt
6
(b) When the hot pot is in the cool oil, when it burns to the temperature of 6 or 7 heat, when the lower part of the ribs, when the medium and small part of the fire continues to boil, until the surface of the ribs is yellow and charred
7
Join the wine, even the fire
8
Add soy sauce, flat-fried
9
Add sugar
10
Add vinegar, evenly folded
11
Finally, we'll open the water, we'll flatten it and burn it
12
(a) Turning the fire, covering the pan, slowly roasting until the ribs rot and the soup is thick
13
Turn on the fire, cover the pot, slow up to the crumbs, and make it with a proper amount of water and powder (or without a pickle, the fire is thick)。
14
Load up a plate, and a proper amount of onion decoration。