This dish is my favorite since childhood. Every time I go to Cantonese restaurant, I will order it. This sweet and sour rib is not only delicious, but also reminds me of my childhood. When I grew up as a mother, I began to embark on the road of gourmet food.
Food Material List
7Tomato sauceAppropriate amount
10Cooking wineA spoon
13Raw mealAppropriate amount
1Prepare ingredients, soak spareribs in advance to remove blood, green and red peppers, onions, eggs, lemons, ready
2Cut green and red pepper into cutters, slice onions, and chop garlic into small pieces.
3Add the spareribs soaked in blood water, 1 teaspoon of salt, pepper, 1 teaspoon of cooking wine, pour in one egg, 1 teaspoon of raw powder, and marinate for 20 minutes.
4The oil in the pan is heated to 560% heat. Pour the spareribs into the pan and fry until golden. Turn over several times and fry evenly.
5Mix a bowl of sweet and vinegar juice, add tomato sauce, sugar, white vinegar, raw powder, a spoon, after a proper amount of water is adjusted evenly, cut the lemon in half, squeeze lemonade into the juice, this step must not be less, lemon can effectively enhance the acidity and fragrance.
6Fry the spareribs and remove the drained oil. Stir-fry the spareribs in the pan until they are broken. Stir-fry the spareribs for two minutes.
7Pour in the sugar and vinegar juice and boil over high heat until the juice thickens. Cover each sparerib evenly with the sugar and vinegar juice.
8When the juice becomes thick, you can dip chopsticks into the juice to try the sweet and sour taste. If its not sweet enough, add sugar. If its too sweet, add vinegar and transfer it to your favorite.
9The finished product is good, sweet and sour, specially for the treatment of no appetite.
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