Sugar vinegar ribs

Jell-O is a popularly popular traditional dish in the sugary taste type, which chooses fresh pork chops, fresh meat, and red oil. A taste of sugar vinegar is common in all major Chinese restaurants. It originates in Jiangsu, and is now widely used in Jiangsu, Zhejiang and Sichuan vegetables. Sugar curvature is a representative traditional dish in sugar veggies that is popular with fresh pork chops, fresh meat, sprouts of red oil and sweet flavors, and is well received by the eaters in the Gangnam area. One, how to be soaky -- 30 minutes of cooking, so hot and hot that it burns out and it's sour. It's easy to get old if you blow it with a raw ribs. 2 Why pickle, because hot oil quickly seals the skin of the meat, it is difficult to absorb when making sugary juice, and there is a smell of meat in the ribs. Three, how do you blow the ribs? 4. A little vinegar can be placed in the pot when it comes to the pot, so that the meat is not too old。

Recipe Recommendations

small rib 500G
soy sauce 1 tablespoon
soy sauce 1 scoop
cooking wine 2 tablespoons
balsamic vinegar 1 tablespoon
sugar 2 tablespoons
sesame appropriate amount
ginger appropriate amount

sweet and sour
fried
an hour
simple

Steps for Sugar vinegar ribs

ribs 500g

Cold water boilers, with a large spoon of wine and two gingers, boiled to the boiler and foamed and recovered。

the boiler is washed clean, the water 1000 g is burned, and the ribs recovered are washed under the hot pipe。

In a hot-water frying pan, with a large spoon of wine, two ginger-cooked fires open, and 20 minutes after the medium and small fires, the ribs and the soup juice are spread separately。

add an old spoon (10g) to the boiled ribs (15g), two spoons of wine and two spoons of vinegar (30g). it's constant sauerkraut. don't be jealous, it's too sour, it has to be halved

About 15 to 20 minutes. Every now and then, you mix up and down. Try to make every bone taste good (sometimes I do this first and late, then put it in the fridge and then do it at noon the next day)。

Get the salted ribs out and control the pickles

hot, hot, cold, oil (about 30 g) is about twice as much as usual (i've saved up, traditional is fried)。

Put water-controlled ribs in a frying pan and boil them for about three minutes, with yellow on the edge of the ribs, followed by water for pickles and two spoons of sugar。

When added to the second boiled ribs, one large bowl of soup separates from the other and the amount of water is appropriate for the unbroken ribs. The fire opened and changed the small fire and boiled for about 10 minutes。

Put a big spoon of vinegar in the fire and throw a few rounds. Spill some hot sesame and placate the pot。

Put on some onions and chili crumbs。