Sugar vinegar ribs
By VicentaLakin
Not many people can resist the sweet, sour, sugary ribs. The real sugar curd doesn't need ketchup. That's all I need. Some say it's a proportion of sweet salt sauce, but I think it has to do with personal taste. Once you've had an experience, you can do it as you wish. More sugar for sweets and more vinegar for sours. But in any case, sugar and vinegar is the key. That's the order of jealousy. You can't pour it all in, because when it's hot, vinegar evaporates, it's not obvious. That's why it's sweet and jealous. Learn to do it, not just sugar vinegar ribs, sugar ridges, sugar shrimp balls, sugar curvy chickens. Especially for pickling kids, sour and sweet, and even a drop of soup
Recipe Recommendations
- sweet and sour
- stewed
- an hour
- simple
Steps for Sugar vinegar ribs
1
Clean the ribs2
Boil it in the cooling pan and then pick it up3
Half onion slices, ginger slices, eight horns4
In the casserole with the ribs, the little flaming pot boils, and it's ripe for the ribs5
I'll make the rest of the soup. Don't waste it6
One spoon of salt, three spoons of sugar, one spoon of starch, a proper amount of soy sauce, a proper amount of vinegar, a small bowl of cool water that doesn't run through the ribs, boils in the pot7
Put the chops in the pan, cover the lid, and the fire slows down for 5 to 10 minutes until the soup is thick; and before the pot comes out, the sugar tastes thick8
When you're out of the pot, either onions or white sesameSugar vinegar ribs Make Tips
The raisins are cleaner; when the raisins are cooked, the raisins are slowly roasted, the meat is tender and full; and a little vinegar is required before coming out of the pot, so the vinegar is strong, because the vinegar is already volatilized。