Sugar vinegar ribs
By VicentaLakin
There are a lot of practices, not to say that every family is different, either when I'm doing it myself or every time. This time, I'm actually making the Jell-O. I'm making the steaks taste first, then they're cooked, then the sugar. Every time I'm going to do this, I'm going to have to buy more ribs, because they're fried souffles, not sugar vinegar, and they're already good, so when they're blown up, they'll always eat some, and then make the rest。
Recipe Recommendations
- Zaipai 500 grams
- ginger 1 block
- chives 2 pieces
- cooked white sesame seeds a little
- sweet potato powder 2 tablespoons
- octagonal of 2
- salt 1/4 teaspoon
- cooking wine 1 tablespoon
- soy sauce 2 tablespoons
- white sugar 3 tablespoons
- balsamic vinegar 4 tablespoons
- qingshui 5 tablespoons
- water starch appropriate amount
- sweet and sour
- cook
- half an hour
- senior
Steps for Sugar vinegar ribs
1
Get ready for ribs, wash。
2
Prepare the ingredients。
3
Bones are washed, immersed for a moment, and blood water is leached。
4
The ribs are placed in the tub, with a proper amount of ginger, onions, and all the onions, and a half an hour of salt。
5
Picked ribs, pour out the sauce inside, and remove the ginger and onions。
6
Add melon powder with a proper mass of rough grain. Two to three spoons
7
Grab it slowly with your hands。
8
Heat-appropriate oil is burned in the pan, heat is 6 or 7 and is released in the lower part of the ribs. The fire is about half a minute until the surface of the ribs is shaped, and the fire is about two minutes down。
9
The oil in the pot is again heating to 7, 80% heat, pouring into the ribs for a second, to the skin of the skin. We'll get the oil out。
10
Blasted ribs. At that time, the ribs were ripe, and they were fresh, ready to eat. I'm not sure
11
Add a little bit of oil to the other pot and put it in the fragrance。
12
The sauce boils when it pours into the crumbs, and then a little water starch is added to make it thin。
13
Falling into the ribs, fast-fried evenly, covered in juice。
14
A well-established white sesame and onions will be sufficient。Sugar vinegar ribs Make Tips
Poetic Heart's Tips:
1. Marinate the ribs beforehand for a deeper flavor.
2. You can mix the marinade for the ribs in a bowl first. After mixing well, taste the sweet and sour balance; adjust it to be more sour or sweet according to your preference.
3. When frying the ribs, put them in hot oil to quickly set the skin and seal in the moisture inside. Then switch to medium heat to cook through so the meat stays tender. Once cooked, fry them a second time to make the skin crispy.
4. When coating with the sauce, just toss to mix evenly. Do not stir-fry in the pan for too long to avoid the sauce making the crispy skin soggy.