Sweet and Sour Spare Ribs
When I was young, my mother often made sweet and sour spareribs for us. I like them very much. When I grew up, my mother didn't bother to cook this dish for us anymore, but I always thought about it, and I really wanted to eat it these days. So I decided to do it myself. Recall the taste of mom's cooking and think about the way to do it. The first time I cooked it, the color was not very good, mainly because I could not fry it, but the taste was good, sour and sweet, very appetizing, and the meat was crispy. I ate half of the dish myself, but my son didn't like it and said it tasted bad. Ha, no matter. My husband and I killed this dish, and there was no juice left.
Step 1 . Prepare ingredients
Step 2 . Cut the chops into small pieces, wash them and set aside.
Step 3 . Add soy sauce, a little oyster sauce and chopped green onion to marinate the row. Turn it every 5 minutes, about 20 minutes.
Step 4 . Start frying ribs. I have tried starch and bread bran, and I think starch is better. Rotate the small row in the powder to make it full of powder.
Step 5 . Heat the red pot and put the oil in it. This time, corn oil is used. When the oil boils, put the spareribs soaked with flour into the pot, turn them into a low heat after 1 minute, and fry them slowly. This step is the most time-consuming and requires patience. My pot is small. It's fried in two pots. I always use new oil every time.
Step 6 . When the color of the ribs turns golden yellow and the powder particles have a three-dimensional feeling, it's almost OK.
Step 7 . Put the fried chops in the oil and put them in a dish for standby. At this time, I smell the smell of meat, and I already want to eat it.
Step 8 . Start preparing to thicken. First cut the red ginger and Qiao tou into pieces and set aside.
Step 9 . Put the red ginger, Qiao tou, vinegar and sugar together in the pot and cook over high heat for about 5 minutes. The ratio of vinegar to sugar is 1:4. I like sweet ones. If I like sour ones, put less sugar.
Step 10 . Add the starch thicken mixed with water (this time, we use the starch of the bell Office), and don't be too thick.
Step 11 . Look at the sauce in the pot. It's transparent and sticky. It's OK.
Step 12 . Finally, pour the sauce on the fried ribs, and you're done. In order to take a good picture, add some scallions to decorate it. At this time, the sour and sweet fragrance has induced my saliva to flow. I took photos and hurriedly ate a piece. Ha, delicious! It's the same as Mom's.
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