High-up ribs
By VicentaLakin
An ordinary dish, with an extraordinary meaning, immediately becomes more classy. This dish is based on the scale of 1:2:3:4:5 and has a step-up meaning, so it has a step-up connotation. The original formulation was a spoon of wine, two spoons of rice vinegar, three spoons of sugar, four spoons of sauce, five spoons of water, made from the original formulation. I felt that the sugar and sauce were put in a lot of it, that it was dark, and that the water was low, that the chow was dry, but that it was so far away from the soft, that it ended a little, that the water ran out of the oil, and the sugar went out of it, and it tasted so bad, but it tasted really good, and then ate one, it was finished. The second time I do it, I'll do it in my own taste, with sugar, with sauce and wine, with more water, and don't get over it until I'm out。
Recipe Recommendations
- pork chops 900g
- oil 10g
- yellow wine 1 scoop
- rice vinegar 2 tablespoons
- sugar 3 scoops
- soy sauce 4 tablespoons
- water 5 scoops
- white sesame 1g
- salty and fresh
- stewed
- half an hour
- senior
Steps for High-up ribs
1
Get ready for the sauce. One spoon of wine, two spoons of rice vinegar, three spoons of sugar, four spoons of soy sauce, five spoons of water。
2
The ribs have to choose small rows, so the stew is short-lived but ripe. It's cold-watered and boiled to the water。
3
Put a little oil in the pot and put it in the row。
4
A little fire is fried to two sides of gold。
5
Put all the juice ready, except the water, and throw it down a few times, so that the surface is even。
6
Put it in the last water, and put a casserole on it。
7
Spray white sesame when you're out。High-up ribs Make Tips
1. The proportion of the five ingredients can actually be adjusted to their own tastes. It's not going to last long in the pot, or I'll be a little puffed up. It's going to end up with oil. It's gone. It's too much sugar and soy sauce。