Sweet and Sour Pork Ribs
by Tasty Magic Food Y
Favorite
Difficulty
Normal
Time
1h
Serving
3
Sweet and Sour Spare Ribs (Sweet and Sour Spare Ribs), is a representative traditional dish of sweet and sour flavor. It uses fresh pork ribs as the main ingredient, the meat is fresh and tender, and the color of the finished dish is red and shiny.
"Sweet and sour" is a flavor that all major Chinese cuisines have. The sweet and sour pork ribs originated in Zhejiang and is a typical Zhejiang dish.
The authentic sweet and sour pork ribs are very particular about the methods and ingredients. Generally, ribs and ribs are used for ribs. The ribs need to be removed from the blood, drained and marinated to taste, and then coated with powder and fried until the surface is golden and crispy. Take out for later use. Fry the sugar color with rock sugar, put the ribs into the pan and stir-fry, and finally top with rice vinegar (or balsamic vinegar) to make. Sweet and sour taste.
The ingredients used in Shanghai cuisine are simply that the sweet and sour taste uses tomato sauce. This is also the characteristic of Shanghai cuisine. Zhejiang cuisine is rich in materials, exquisite in preparation, and full of color, fragrance and taste. Sichuan cuisine pays attention to the selection of sweet and sour pork ribs. Pair with sugar, salt and vinegar.
The sauce for sweet and sour pork ribs is only Shanghai cuisine with tomato sauce. Shanghai cuisine has a lighter taste, while Zhejiang cuisine and Sichuan cuisine are more important. The sweet and sour pork ribs in Shanghai cuisine and Zhejiang cuisine are cooked dishes, while the sweet and sour pork ribs in Sichuan cuisine is a well-known cold dish in Sichuan. It is sour and mellow, it is a good appetizer or appetizer.
Huaiyang cuisine’s sweet and sour pork ribs combines the characteristics of Zhejiang cuisine and Sichuan cuisine in technique, and combines the characteristics of Shanghai cuisine in taste. It is seasoned with sweet and sour, green onion and garlic, heated with oil, and the history of sweet and sour pork ribs made in Huaiyang cuisine. Shorter than the other three cuisines.
"Sweet and sour" is a flavor that all major Chinese cuisines have. The sweet and sour pork ribs originated in Zhejiang and is a typical Zhejiang dish.
The authentic sweet and sour pork ribs are very particular about the methods and ingredients. Generally, ribs and ribs are used for ribs. The ribs need to be removed from the blood, drained and marinated to taste, and then coated with powder and fried until the surface is golden and crispy. Take out for later use. Fry the sugar color with rock sugar, put the ribs into the pan and stir-fry, and finally top with rice vinegar (or balsamic vinegar) to make. Sweet and sour taste.
The ingredients used in Shanghai cuisine are simply that the sweet and sour taste uses tomato sauce. This is also the characteristic of Shanghai cuisine. Zhejiang cuisine is rich in materials, exquisite in preparation, and full of color, fragrance and taste. Sichuan cuisine pays attention to the selection of sweet and sour pork ribs. Pair with sugar, salt and vinegar.
The sauce for sweet and sour pork ribs is only Shanghai cuisine with tomato sauce. Shanghai cuisine has a lighter taste, while Zhejiang cuisine and Sichuan cuisine are more important. The sweet and sour pork ribs in Shanghai cuisine and Zhejiang cuisine are cooked dishes, while the sweet and sour pork ribs in Sichuan cuisine is a well-known cold dish in Sichuan. It is sour and mellow, it is a good appetizer or appetizer.
Huaiyang cuisine’s sweet and sour pork ribs combines the characteristics of Zhejiang cuisine and Sichuan cuisine in technique, and combines the characteristics of Shanghai cuisine in taste. It is seasoned with sweet and sour, green onion and garlic, heated with oil, and the history of sweet and sour pork ribs made in Huaiyang cuisine. Shorter than the other three cuisines.
