Shanghai Sweet and Sour Spare Ribs

Different regions have various food specialties, and the same ingredients also have various cooking methods in different regions. Shanghai cuisine is one of my country's distinctive regional specialties, and Shanghai's sweet and sour spare ribs also have a unique flavor. So how are sweet and sour spare ribs made? Next, let me come up with some new ideas. Let’s take a look at how to make sweet and sour spare ribs.

Seasoning: 250 grams of pork ribs, a little tomato sauce, 25 grams of white sugar, 20 grams of vinegar, 10 grams of rice wine, 3 grams of salt and 1000 grams of oil. Production process: (1) Wash the pork ribs and marinate them with rice wine and salt. (2) Heat the pan, add oil and heat until 60% cooked, then add pork ribs and fry until they turn orange and take them out; (3) Add sugar, tomato sauce, vinegar and salt to the bottom of the pan, mix into sweet and sour sauce, then add fried pork ribs and stir-fry until the sauce is evenly mixed. Add a teaspoon of sugar, a pinch of salt and tomato sauce to suspend the color. It shouldn't be too much. It also has flavor only if you use old vinegar and add it before it goes out of the pot.

There are also different ways of cooking sweet and sour spare ribs in the Northeast. Ingredients: 4 pork ribs. Ingredients: raw eggs, wheat flour, custard powder. Seasonings: salt, soy sauce, vinegar, sugar, tomato sauce, rice wine, ginger, garlic, onion and pepper. Production process: 1. First cut the ribs into half-foot long parts. Heat a large iron pot of water, pour in the pork ribs after it boils, bring it to a boil again, then add salt and white wine. After a while, a lot of residue, such as meat and blood foam, will float out from the surface of the river.

We must constantly take them out and pour them out, so that the pork ribs produced will not have any smell that affects the taste of sugar. Cook like that for 5 minutes, turn off the heat, remove the ribs, spread them out and cool. Then marinate with salt, wine, pepper, chicken essence, etc. for an hour. 3. Then start de-starching and prepare to fry the ribs. Put the eggs in a bowl, add the flour and beat. You don't need too much wheat flour, it should be thinner and slightly thicker than the millet soup, otherwise it will not be able to be wrapped with the pork ribs.

4. Put soybean oil into the pot, heat it to 70%, and then change to low heat. Coat the pork ribs in the batter, fry them in the pan until they turn orange, then remove them quickly. Until all the pork ribs are fried, fry them again and then take them out. 5. Now it’s time to just start making the sweet and sour spare ribs. Everyone is in a hurry. Put the base oil in the pot, stir-fry ginger and garlic, stir-fry pork ribs, add a small amount of salt and light soy sauce seasoning, then pour in red wine, stir-fry twice, then add water to cover the pork ribs, add vinegar and a small amount of old brown sugar. Then cover with a lid and cook over high heat, then simmer over low heat.

6. In the end, only half of the boiling water remains. At this time, since the vinegar and liquor have evaporated after a long period of heating, they should season again. Change the heat, add vinegar and tomato sauce, brown sugar, stir-fry twice, pour some wine, continue to stir-fry, and then you must stir-fry quickly, because sugar can ignite after sticking to the pan for a long time, and it will be bitter when it is crispy. When the water is basically done, pour the wine, stir-fry twice, then pour sesame oil, sprinkle onion flowers, and stir-fry the pan.