Sugar vinegar ribs

By VicentaLakin

Sugar vinegar ribs
Share a red-sweet, sweet, sweet sugar curd. How can you make something that's red and oily? Why don't you use soy sauce and it smells so good? How can we make this dish as good as it gets? What's the trick here? If you read the recipe, you'll be happy。

Recipe Recommendations

  • ribs 1500g
  • onion appropriate amount
  • Jiang appropriate amount
  • octagonal appropriate amount
  • geranyl appropriate amount
  • cinnamon appropriate amount
  • rock sugar appropriate amount
  • salt appropriate amount
  • cooking wine appropriate amount
  • vinegar appropriate amount

Steps for Sugar vinegar ribs

  • Make Sugar vinegar ribs step 0
    1
    preparation of food: ribs: 1,500g, clean and immersed in cool water for at least half an hour。
  • Make Sugar vinegar ribs step 1
    2
    Preparation of food: Onions: A fair amount, Chon: a proper amount, eight angles: an appropriate amount, a proper amount of leaf: an appropriate amount, a proper amount of cinnamon: a proper amount, a proper amount of ice sugar: a proper amount, a proper amount of salt: a proper amount, a proper amount of wine: a proper amount, apprehensive: a proper amount. Tastes are based on your preferences. After testing, I think sugar: vinegar: the ratio of wine is 3:2:1。
  • Make Sugar vinegar ribs step 2
    3
    The immersed ribs will be watered. It cools down when it is watered, and when the color of the ribs becomes white, it is extracted. Bleeding of blood glued to the ribs with warm water and dry water reserves。
  • Make Sugar vinegar ribs step 3
    4
    The oil is pouring into the pan, and when it heats up, the eight horns, fragrance leaves, cinnamon, onions, ginger, and dry-water-controlled ribs are set on fire. The purpose of this is to fire out the extra fatty of the ribs and to immerse the spices fully into the ribs. This is the key to keeping the ribs alive。
  • Make Sugar vinegar ribs step 4
    5
    When the scent of spices is released, and a golden shell appears on the face of the ribs, the fire is shut down and a spare is produced。
  • Make Sugar vinegar ribs step 5
    6
    Let's get back to the pot. Oil and ice sugar pour into the pot, and small fire is made. As the temperature rises, the sugar melts slowly. I used ice cream to make sugar. That's the trick。
  • Make Sugar vinegar ribs step 6
    7
    With shovels, you'll find the sugar color gradually turning from white to brown。
  • Make Sugar vinegar ribs step 7
    8
    Keep moving, there's bubbles, it's getting close to what needs to be done. When sugar is brown and bubbles appear, it's off fire。
  • Make Sugar vinegar ribs step 8
    9
    Put the ribs into the fried sugar, re-fire the sugar, and roll the sugar evenly over the ribs。
  • Make Sugar vinegar ribs step 9
    10
    With wine and warm water, the amount of water is just short of ribs。
  • Make Sugar vinegar ribs step 10
    11
    Cover the pan and make a 30-minute stew. If more time is saved by high pressure cookers, it is usually 13-15 minutes to mature。
  • Make Sugar vinegar ribs step 11
    12
    When the ribs are ripe, the lids open and the fires gather juice. It's time to add salt, sugar, a flat cut。
  • Make Sugar vinegar ribs step 12
    13
    Cook vinegar along the pot, which can produce vinegar instantaneously。
  • Make Sugar vinegar ribs step 13
    14
    Scrambled to thick and evenly hanged on the ribs. Put on white sesame decorations。
  • Make Sugar vinegar ribs step 14
    15
    The color is red and oily。
  • Make Sugar vinegar ribs step 15
    16
    It's sour sweet, it's not oily, it's delicious。
  • Make Sugar vinegar ribs step 16
    17
    It's an excellent wine or appetizer。
  • Make Sugar vinegar ribs step 17
    18
    Food is indefatigable。
  • Make Sugar vinegar ribs step 18
    19
    Please

    • Sugar vinegar ribs Make Tips

    1. The size of the ribs determines the length of the stew, and it is recommended that the blocks be not too large. Infiltration of the fragrances with cold water allows the blood water in the fragrances to seep to the point. 3. When the ribs are hot, they are cooled. 4. The sugar made out of ice cream is more attractive than white sugar. 5. When the juice is collected, salt is added to prevent premature salt from condensing the protein and delivering wood with meat. 6. Juicy is then cooked along the side of the pot, and vinegar can be fluent to the point where it is too early to be absent. Sugar: Jealous: The ratio of wine is 3:2:1

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