Sichuan-flavored sweet and sour spareribs

Published Dec 10, 2021 at 04:07am ET

Food Material List

1 Spareribs
2 ginger
3 Scallion
4 sugar
5 Vinegar
6 oil

Operational steps

1 Choose spareribs first, remember that there is less fat and more lean meat, when buying spareribs, remember to let the boss cut into mahjong size, take it home and wash it. First, cook the underwater spareribs, remember to put ginger slices and pepper to remove the bloody smell, season with a little salt, and then skim off the foam. Remove the spareribs when they are boiled to remove the bones. Pour a little oil into the pan and stir-fry the spareribs, which will make the spareribs more fragrant. Add a little soy sauce to tone the color and remove the spareribs when they are slightly coked. Use the remaining oil to add sugar, boldly put three spoons, not enough, haha. Add a little water and stir the sugar until almost all the ribs are melted. Stir-fry until the ribs are stir-fried. Add vinegar and taste the syrup. Try to taste the syrup. Move to your favorite taste. Turn off the small fire and stir it until the syrup is more sticky. Loading plate! Like sesame decoration, like shallot sprinkle, fragrant ribs on the table

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