Sweet and sour spareribs can say is a delicate cate, especially dot likes to eat particularly. So how does sweet and sour spareribs do ability to had better eat, I introduce my practice to everybody, look feel how, learn together! Dish characteristic: Outside crisp in tender
The first, scald water, pig small platoon is abluent, enter boiler together with cold water, big baked wheaten cake leaves, cast aside go hematic end, put cooking wine, jiang Pian, aniseed, continue to burn the end that cast aside blood, boil a little while more, cast aside hematic end clean, put sweet leaf next, hawkthorn piece, hawkthorn piece I am the dry hawkthorn that buys in drug-store piece, join hawkthorn piece chop is very easy ripe, and easy digest, this is the method that my chop that boil uses all the time. I put condiment so much, if like to put cassia bark, remember must be being put less, much the taste that affects chop, I am not put commonly. Jiang Pian puts a dot to go more raw meat or fish.
The 2nd small fire stews more than 40 minutes slow, do not add hawkthorn piece be about one hour, can plunge into with the chopstick, plunge into it is OK to was appeared, because a little while even decoct. The attention adds salt 10 minutes to go before chop is ripe, put early the flesh does not love to rot.
The 3rd, fill chop come out to control clean moisture content, boiler burns heat to cheer, put in the chop that has accused, small fire simmer in water becomes yellow of two sides gold, notice oil is not too much, it is decoct does not want flee in terrorfry in deep fat or oil, diligent flip through to go, two sides decoct is good into golden color, add next unripe smoke, often smoke, half bowls of small water, 3 spoon white sugar, one spoon vinegar, the quantity of this candy just, big baked wheaten cake leaves, small fire receives juice, if discovery does not have chromatically, that often is smoked namely put little, can add a bit chromatically again, color is very beautiful. Scatter on a few sesame seed and caraway Ok again.
Characteristic, outside crisp in tender, acid is sweet goluptious, aroma is full-bodied, a very delicious sweet and sour spareribs. The decoct after be being boiled first so, pretty good still, do not give birth to scamper, crude flee in terrorfry in deep fat or oil is too hard not delicious, but also do not want to do the chop that has boiled with sweet-and-sour juice directly, only decoct becomes golden look, sweet-and-sour juice does reoccupy ability is delicious. Outside achieving crisp li of characteristic that tender mouthfeel is this dish.
Good, if you are interested, can try! The welcome leaves a message in comment area.
