Sugar vinegar ribs

1

Raw material maps, draining the ribs with warm water. Juice in the bowl, half a spoon of vinegar last。

2

Creamed with onions, 30 minutes, meat soup can cook noodles。

3

A tea spoon with a tea spoon and a tea spoon with a spoon for 20 minutes. Clean up the water. Boiled ribs for soup。

4

It's oiled in the pan, and it's cut out in the rib。

5

All the oil in the pot fell down, the juice went into the pot and a bowl of steak soup was evenly boiled. Put it in the ribs。

6

Ten minutes of the fire, and half a spoonful of vinegar, and the sour mouth. And a pot of onion sesame, a little taste。

1. How to achieve a crispy outside and tender inside — Boil for 30 minutes, then deep fry in hot oil over high heat until the outside is golden brown; this makes it crispy on the outside and tender on the inside. If you fry raw ribs directly, they tend to get tough. 2. Why marinate — Because the hot pot and hot oil quickly seal the surface of the meat, making it difficult for the sweet and sour sauce to be absorbed later, which can leave a gamey smell inside the ribs. Wash the ribs after marinating; do not worry about washing off the flavor, as whatever could be absorbed has already been absorbed. This prevents the oil from getting dirty when frying. Make sure to drain off the water completely to prevent the oil from splattering due to cold water. 3. This time, I changed the frying method from last time by pan-frying in a flat pan over high heat. It saves oil and is simple. You can also use high-tech gadgets, like an air fryer. However, ensure the cooking time isn't too long to lock in the juices inside. An electric griddle can also be used.