Sweet And Sour Spare Ribs
Sweet and Sour Spare Ribs (Sweet and Sour Spare Ribs) is a representative traditional dish with a sweet and sour taste. 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, the ribs and ribs are used. The pork ribs need to be removed from the blood, drained and marinated for the flavor, then coated with flour and deep-fried until the surface is golden and crispy. Take out for later use. After the sugar color is obtained, the ribs are fried in the pan, and finally topped with rice vinegar for a sweet and sour flavor. Rice vinegar must be used here. The taste of old vinegar is too strong and affects the taste!
The ingredients used in Shanghai cuisine are simply sweet and sour. Tomato sauce is used in the taste. This is also the characteristic of Shanghai cuisine. Zhejiang cuisine is rich in materials, exquisite, and full of color, fragrance and flavor. Sichuan cuisine is the best choice for sweet and sour pork ribs. Pair with sugar, salt and vinegar.
The sauce for sweet and sour pork ribs is only Shanghai dishes with tomato sauce. Shanghai dishes have a lighter taste, while Zhejiang dishes and Sichuan dishes are more important. The sweet and sour pork ribs of 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 uses a deep-fried cooking method. It belongs to the sweet and sour taste, with amber oily, dry aroma and moisturizing. It is sour and mellow, it is a good appetizer or appetizer. Very much loved by the Chinese people.
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, onion and garlic, and stir-fried with oil. The history of sweet and sour pork ribs made in Huaiyang cuisine Shorter than the other three cuisines.
