Sweet and Sour Spare Ribs mushy

Published Mar 22, 2023 at 23:01pm ET

Food Material List

1 Spareribs 500g

Operational steps

1 Place spare ribs in cold water, boil over high heat, skim off foam, turn to medium heat and cook for 30 minutes. Remove the spare ribs. Dont pour out the soup for steak. Keep it in reserve.
2 Mix the old extract, raw extract, cooking wine and vinegar in proportion of 1:2:2:4. The dosage of 500g old chop is half a spoon. Only 2 tablespoons of vinegar are used here, and 1 tablespoon is left for later use.
put the ribs in the mixed seasoning and marinate for 20 minutes.
3 Pour a little oil into the pan, add the marinated spareribs, and fry over medium heat until both sides are slightly coked. Pour the marinade and broth left over from the steak into the pot. Add 3 tablespoons sugar and bring to a boil.
4 Add half a teaspoon of salt, simmer for 10 minutes on low heat, and collect the juice over high heat. Add 1 tbsp of vinegar when you start the pan. Place on a plate and sprinkle with onions or white sesame.

Tips

1. When pickling spareribs, only part of the spareribs can touch the pickling materials because there are not many pickles and the spareribs are angular. When pickling, it is often turned to ensure that all sides of spareribs are in contact with the pickling material. Or you can put the marinade and ribs in the preservation bag to increase the contact surface.
2. Can use ice sugar instead of sugar, can make ribs more beautiful color.
3. Sugar and vinegar juice mixed with old, raw, cooking wine, vinegar and sugar at the ratio of 1:2:2:6:6 can also be used as other ingredients to make dishes with different sweet and vinegar tastes. If you make sweet and sour tenderloin dishes with bright colors, you will always smoke tomato sauce instead of tomato sauce, and the amount of tomato sauce will be increased appropriately.
The concept of 4.1 spoon can refer to the Chinese-style spoon used in ordinary households, which is usually made of enamel and used for personal soup.

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