Sugar vinegar ribs
By VicentaLakin
A well-known Chinese dish, which is of a sugary type, has a taste in all the major Chinese recipes. It originated in Jiangsu, and is now widely known in Jiangsu, Zhejiang and Sichuan vegetables, and this time I'm making sugary ribs as an innovative method, using soft harvest techniques, without a drop of oil and slow-fired juice。
Recipe Recommendations
- pork chop 500 grams
- white granulated sugar 250 grams
- baoning vinegar 100 grams
- umami soy sauce 20 grams
- Old ginger slices 10 grams
- green onions 20 grams
- fresh soup 1000 grams
- cooked white sesame seeds 10 grams
- old vinegar 20 grams
- sweet and sour
- sneak
- ten minutes
- ordinary
Steps for Sugar vinegar ribs
1
Cut down into small pieces of about 5 cm and wash the leachate。
2
Add sugar in the pot, clean water in appropriate quantities, and fire sugar。
3
Put the ribs in the sugar juice, fix the ribs, dry the water, blow the smell out of the meat, and make it golden。
4
Add fresh soup, vinegar, sauerkraut, ginger, onion fire, and juice。
5
And bring out the old ginger and the onions before the drying up of the water, to ensure the beauty of the finished product。
6
When the juice is dried up, you turn into a fire, you put it into old Chen vinegar, and you set it up。
7
A layer of white sesame can be found on board。Sugar vinegar ribs Make Tips
1. This dish is used to fry ribs with high-temperature sugar juice, so that the kitchen has the highest temperature of oil and sugar, and is safe when placed into the ribs, so as to avoid being burned. 2. Fire is contained in a small fire, slow-fired ribs, fire is too hot to fire sugar, and food is bitter everywhere. 3. When you're done with the juice, you can try to keep the fire low, you can fire the glucose. It's a lot of post-flammation control, and then you get bitter, and it doesn't work, and it has to be slow till it's right, or you'll fail。