Spring Festival dishes sweet and sour steaks
It's the New Year, of course, it's inevitable to have a big bite. The most popular one is sweet and sour pork ribs. This dish is also the one with the highest hits in our house, so it must become one of my best dishes. In everyone's eyes, I have almost become synonymous with sweet and sour pork ribs. Because I cook them often, I am skilled in the process. However, delicious food always has to be shared with everyone. It is approaching the Chinese New Year, so it is necessary to learn to make this sweet and sour pork rib that captures the appetite of my family.
Recipe Recommendations
- ribs appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- white vinegar appropriate amount
- rock sugar appropriate amount
- sweet and sour
- stewed
- half an hour
- ordinary
Steps for Spring Festival dishes sweet and sour steaks
1
Buy fresh chops, put them in a cold water pot, add a little cooking wine to remove the fishy smell, and bring to a boil together.
2
Skim off the foam and fish out the ribs.
3
Stir-frying sugar color is very important. Put a little base oil in the pan, add 2 spoonfuls of white sugar and stir-fry until melted, or add rock sugar.
4
Stir fry slowly on low heat until the sugar is foamed.
5
Pour in the blanched ribs and let the sugar color soak on each rib.
6
Add spring onion, ginger slices, pepper, aniseed, star anise, and fragrant leaves to stir fry until fragrant, then add 1 spoonful of soy sauce, 1 spoonful of cooking wine, and half a spoonful of soy sauce. (Do not add salt)
7
Add another large piece of rock sugar. If you like to eat sweeter ones, you can put more. It's better to be rock sugar. It will have a beautiful color when it comes out.
8
Add water to cover the ribs, and place them in a pressure cooker and simmer for 15 minutes for convenience. If you don't like to eat soft and rotten food, you can stew it directly in a frying pan for a longer time.
9
Remove the seasoning inside. It will be easy to eat, pour it into a frying pan and start collecting the juice over high heat.
10
When harvesting the juice, you can add a small spoonful of salt. If you add it too early, it will be stale and not delicious.
11
When you receive the juice and get it ready to dry, take it out of the pan, pour in the appropriate amount of white vinegar, add a small teaspoon of chicken essence, come on, let's go.
12
Loading the plate.Spring Festival dishes sweet and sour steaks Make Tips
Sour and sweet, crisp and rotten. There is not too much oil, and it tastes good when it is cooled. It should be hot or cold.