Fried sugar and vinegar ribs
By VicentaLakin
The ribs, but oil, no water, go straight to the pot, which is called "screw." Pre-eating water, removing blood water; setting up fried fats; proper sauce, with a spoonful of stork oil, rotting casks, fat and thin, which are the easiest to operate。
Recipe Recommendations
- pork ribs 350g
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- shallot appropriate amount
- cooking wine 2 tablespoons
- soy sauce 2 tablespoons
- soy sauce 1 teaspoon
- oyster sauce 1 teaspoon
- sugar 3 tsp
- mature vinegar 2 tsp
- salt appropriate amount
- edible oil 2 tablespoons
- salty and fresh
- burn
- half an hour
- simple
Steps for Fried sugar and vinegar ribs
1
(b) Bone washing, with three to four hours of early immersion with fresh water and two to three changes in water
2
Leaching from bubbled ribs and further draining surface moisture with kitchen paper
3
Slices of garlic
4
(a) Small onions cut particles
5
(a) A boiler, a hot boiler, a light fire, and a boiled pelvis to the surface of gold
6
It's not like it's gonna blow up
7
Join the wine, turn the fire and fire evenly
8
Joining raw smoke
9
Joining old smokes, even fire
10
Add a proper amount of water, no ribs
11
(a) The fire is boiled open, and the foam is fluttered; it turns the fire, covers the pot, and is slowly roasted until the ribs are ripe
12
Add sugar, turn the fire, even the fire
13
Add pelican oil and keep the fire even
14
You can either add a little salt or not, and soy sauce and beryllium is salty
15
Finally, we're going to add a little bit of vinegar
16
And then the sauce becomes thick and close; if there's more, it can be collected in a hurry
17
Turn off the fire and throw onions。Fried sugar and vinegar ribs Make Tips
1. Since this is a "raw stir-fry," pre-soaking is very important to remove most of the blood and gamey smell;
2. Stir-fry the ribs over low heat and be patient; stir-fry until the ribs render their fat. This is the secret to making them rich but not greasy;
3. Oyster sauce and aged vinegar should be added later to ensure their nutrition and flavor;
4. Be sure to use hot water for stewing, add the full amount at once, and avoid adding water in the middle; this is also key to guaranteeing the texture and flavor.