Some time ago, the heat was too hot for the company to compensate our employees. The company meal was very nutritious, and several dishes were done well. However, I still like to eat sweet and sour pork ribs. In the early stage of making me a food consumer, I couldn't help but studied the sweet and sour pork ribs. After collecting information on the Internet and buying raw materials in the vegetable market, I started to make my own sweet and sour taste. Spare ribs, then let Xiao Bian introduce himself to do the whole process of this dish.

Food ingredients ribs: 500g;

Accessories oil: proper amount; salt: amount; rock sugar: 10 pills; balsamic vinegar: 3 tablespoons; light blue: 2; parsley: 1; ginger: 1 small sweet and sour pork ribs practice:

1. Cut the ribs into small pieces of 4cm long, place them in large bowls, transfer the wine, stir in 1 tbsp. and cover with a lid or plastic wrap and marinate for 20 minutes. Ginger peeled and cut into pieces. Onion cut into segments for spare 2. Pour the oil into a flat-bottomed non-stick pan (twice as much as usual). Heat the fire until the oil is 70% hot and change it to medium heat. Pour into the ribs and fry while turning with the chopsticks. Fry until the ribs are cooked and the color is light brown, remove the ribs 3 . Add a little oil to the pot. After the fire heats up, put the ginger and scallion into the scent, place the ribs, transfer the remaining 2 tablespoons of soy sauce, soak in the sauce, and add boiling water to the surface of the ribs. Then pour the rice vinegar and sugar mixture, cover with a small lid and change to a small fire for 30 minutes 4.30 minutes later, the soup in the pot is getting less, this time tasted salty, if not salty, add salt and stir well. Then, change to a fire and wait until the soup is thick enough to be wrapped around the ribs. After dishing, sprinkle some cooked white sesame cooking tips:

1, the past, sweet and sour pork ribs, you need to marinate after frying. I feel bad about oil, and I am worried that beginners will have the fate of splashing oil on their hands. Therefore, the use of flat-bottomed non-stick pan fried ribs, a little longer time, as can make the effect of fried.

2. I used to say that I am now accustomed to coloring dishes with good quality and old dishes, while giving up fried sugar, 1 is troublesome, 2 is suitable for beginners, and 3 is good quality and old dishes. The effect is not inferior to fried sugar color, but also save children 3, buy good quality ribs, rather than ordinary spare ribs. If there is no machete in your house, let the store help you pick it up.

4. In step (2), replace fry with fried ribs. Be sure to fry it slowly over medium heat. Don't worry until the ribs are tightened and the color turns brown.

5. In step (3), be sure to pour boiling water instead of cold water. Otherwise, the taste of the ribs will not be fragrant and the texture will be hard.

6, this dish does not have too many ingredients, the most important is the proportion of sweet and sour, beginners may wish to try while laying, so easy to grasp the sweet and sour taste.

7. Finally, the step of taking soup is very critical. Use a big fire, but the sweet and sour sauce is usually easy to paste. Therefore, you must shake the ribs in the pan. Do not leave the stove to do it when you receive the soup. Things. Is the soup thick or sticky? Half a minute decides whether to win or lose.