Sugar vinegar ribs
By VicentaLakin
When I was a kid, my mom used to make us sweet vinegar ribs. I loved them. Growing up, mom's in trouble, stopped cooking for us, and I'm always thinking, and I want to eat it. So I decided to do it myself. Remember what Mom did and think about it. For the first time, it's not a good color, but it's still good, sour, sweet, appetizer, and it's got meat. I ate half a plate myself, but my son didn't like it, said it was bad. I don't care. This dish was taken out by my husband and I。
Recipe Recommendations
- pork chops 500 grams
- starch appropriate amount
- green onion appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- bread crumbs appropriate amount
- red ginger appropriate amount
- Qiaotou appropriate amount
- vinegar appropriate amount
- sugar appropriate amount
- white sugar appropriate amount
- red vinegar appropriate amount
- Chinese bulbous onion appropriate amount
- oyster sauce appropriate amount
- corn oil appropriate amount
- sweet and sour
- fried
- an hour
- ordinary
Steps for Sugar vinegar ribs
1
Prepare the ingredients
2
Cut the little pieces, clean up, spare。
3
Soy sauce, a little oak oil and onion pickles, flipping every five minutes for about 20 minutes。
4
Start blowing up ribs. I tried it with starch and bakery, and I thought it was good. Put small rows in the powder and make them all sticky。
5
Burn the red pot, put the oil, this time with corn oil. When the oil goes off, the powdered ribs fall into the pot, turn into a little fire in one minute and blow slowly. This step is time-consuming and must be patient. My pot is small, it's fried in two pots, every time with fresh oil。
6
And when the color of the ribs turns to gold, the particles of powder have a 3D sense。
7
Let's put the fried chops down and put them on the plate. That's when I smelled meat and I wanted to eat。
8
Start getting ready to go. Slice the ginger and Joe's head first。
9
The red ginger, Joe's head, vinegar and sugar are placed together in the pot and boiled with fire for about five minutes. The ratio of vinegar and sugar is 1:4 and I like sweet, and if I like acid, less sugar。
10
Join the watered starch (this time it's bellow) not too dense。
11
Look at the platinum in the pot. It's transparent. It's sticky。
12
The last step, pouring the tatter on the fried ribs, is done. To make a good picture, put a few onions on it. It's a time when the sour and sweet smell has drawn me to my saliva, took pictures, stole a piece, ha, delicious! Just like Mom did。