Sugar vinegar ribs
By VicentaLakin
It's a special dish in the raisin, which is not only colorful, but also sour and sweet, which is very popular with women and children. However, the general practice is cumbersome and the use and timing of sugar and vinegar are more difficult to grasp, so it is rarely seen in the common food. We built on the automatic cooking pot, and we developed a simple way of cooking, and all we had to do was learn one trick: open up the juice -- to prevent vinegar from being forced into the meat to spoil the taste of meat, so that it could be prepared with simple operation。
Recipe Recommendations
- sweet and sour
- braised
- an hour
- ordinary
Steps for Sugar vinegar ribs
1
(b) Cleaning of the ribs, burning of the cisterns with water for three minutes and washing of the haemorrhage
2
(a) Placing the treated ribs, 50 grams of ice cream, salt, sauce, oil and ginger, vinegar and most sugar in the pot for the time being
3
(a) Cover the pan and activate the [juice .brains] function (or] [without tin chops], the cooking process is self-executing
4
After cooking, add vinegar and the remaining glucose, activate the [dry pot] function, re-grow the juice, and not cover the pan
5
Once the cooking process has been completed, the food in the pot will be evenly mixed into the disk。Sugar vinegar ribs Make Tips
1. Reducing the sauce a second time will evaporate the acetic acid, retaining only the aroma of vinegar;
2. When reducing the sauce a second time, keep the pot lid open to prevent the vinegar from being forced into the meat, which can ruin the texture;
3. Aged vinegar is recommended;
4. Let the dish cool before serving for optimal flavor.