Method of the sweet and sour spareibs

Method of the sweet and sour spareibs

Raw materials: The rib arranges 1 kilogram 6 slices of gingers 6 sections of shallot Cooking wine 2 soup spoons of ( 30ml) Grow and smoke 3 soup spoons of ( 45ml) Always smoke 2 soup spoons of ( 30ml) Rice vinegar 5 soup spoons of ( 75ml) White sugar 3 soup spoon( 45 grams) 1/2 of the teaspoons of salt (3 grams)
Method:
1)Arrange the rib to cut 4cm long small one, puts into big bowl, call in the cooking wine, after a soup spoon is grown and smoked and stired, cover the cover, or plastic wrap, pickle for 20 minutes. The ginger is peeled and cut slice. The shallot cuts section for subsequent use.
2)Quench oil into The stir-fry is one more time than usual) ,The fire heats, makes into the middle fire when oil seventy percent are hot, quenches into the sparerib piece, use the chopsticks to be fried while stiring. Fry and to the sparerib and is familiar with, after the color is simple and brown, pull the sparerib out.
3)Quench into a little oil in the pan, after fire heat, put, stir-fry the intersection of ginger and stretch before stewing, happen behind the perfume with the intersection of spring onions and section, put spareribs, call in 2 remaining soup spoons and grow and smoke, always release, add the boiled water and has not crossed the surface of sparerib. Quench rice vinegar and white sugar into, cover cover make little fire into, braise 30 minutes and then.
4)30 minutes later, there is fewer and fewer decoction in the pan, taste salty and light at this moment, if is not salty enough, add the salt to stir. Then, make into the fire and harvest the soup, treat the decoction viscous, can wrap up on the sparerib. After installing the plate, it is ornamental to spread some familiar white sesames.
Point out:
1)Buy the rib of high quality to arrange, but not the ordinary sparerib. If there are no choppers in the family, let the hotel owner help you to chop one well.
2)Step ( 2) China, replace and fry in way to fry sparerib, must fry slowly with the middle fire, don't worry, until the sparerib is tightened up, the color is turned into brown and pulled out again.
3)In the step ( 3) China, must quench into the boiled water, instead of the cold water. Otherwise the taste of the sparerib will not be fragrant, the mouthfeel is hard.
4)The batching not too much of this course, the most important one is the proportion of the vinegar of candy, the beginner might as well taste while putting, it is so apt to grasp the sweet taste of acid.
5)Finally, the step of harvesting the decoction is very crucial, should use the fire, but the sweet and sour juice is usually very easy to burn, so want, rock more sparerib on the pan, must not when being harvested soup, leave top of a kitchen range for, do other thing. Does the decoction becomes viscous, or change and paste? Determine the success or failure in half a minute.
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