Homemade Sugar and Vinegar Spare Ribs Recipe
Sugar and Vinegar VinegarBone A classic home-cooked dish, characterized by tender meat, a glossy, red, and light appearance, and a fragrant, crispy, and sweet-sour flavor."Sugar and Vinegar" is a flavor found in major Chinese cuisines. Originating in Wuxi, Jiangsu, it is popular throughout Jiangsu, Zhejiang, and...Jiangsu cuisine and has spread widely, while Sugar and Vinegar Bone is a representative and popular traditional dish in sugar and vinegar cuisine.
How to make Sugar and Vinegar Bone
Preparation of ingredients
Pig Bone, 400g, cooked Sesame 10g, raw Ginger Approximately 10g, or ice sugar or white sugar 10g, fragrant vinegar 25g, fragrant oil 5-10g, salt to taste, Star anise 1 piece, Sichuan peppercorns 10 grains, fragrant leaves 1 piece, a little cooking wine, appropriate amount of dry starch. Procedure
1. Cut the bones into segments about 5cm long, then wash and put them in a pot with water to cover the bones. Boil the pot, then use a spoon to remove the foam, you can use a large fire
Burn, this will make the foam float away easily, and it will be very clean.2. Add chopped ginger, plus star anise, Sichuan peppercorns, cooking wine, and green onions, and cook over low heat with the lid on for 40 minutes. The bones are cooked through, take out the bones and drain the soup, put the bones in a bowl and sprinkle with dry starch, hold the bowl with both hands and flip it up and down to evenly coat the bones with a thin layer of dry starch. 3. Heat a wok and pour in salad oil or other edible oil, heat until it smokes slightly, then put the prepared bones in and fry over medium heat until the bones are browned. You can then remove the bones and drain the oil. Remember not to fry them too dry.
4. Pour out the oil in the wok, leaving a little oil, then put in 20g of ice sugar and melt it slowly over low heat. When the ice sugar is melted, the sauce will gradually change color and foam, when the foam has dissipated, add 200g of the soup used to cook the bones, and add the fried bones.
5. Add salt, ice sugar or white sugar 50g, a little Sichuan pepper powder, and cook over low heat. If you feel that the bones are not dark enough, you can add a few drops of old wine. Cook over low heat until the sauce is thick and nearly dry, then add 25g of fragrant vinegar and stir-fry over high heat to thicken the sauce. After thickening the sauce, drizzle with appropriate amount of fragrant oil and stir-fry evenly, and then sprinkle with sesame seeds.
Method and tips
1. Buy quality bones, not just ordinary bones.
If you don't have a knife, you can ask the restaurant to cut and chop for you.
2. This dish doesn't have too many ingredients, the most important thing is the ratio of sugar and vinegar. Beginners can try to adjust the ratio while cooking to easily grasp the sweet and sour flavor.3. Finally, the step of thickening the sauce is very important, use high heat, but sugar and vinegar sauce is often easy to burn, so you must shake the wok frequently, and you must not leave the stove to do other things when thickening the sauce.
The sauce becomes viscous or burnt, this half minute is very important.
Sugar and Vinegar Cooking Tips1. How to make it crispy and tender – cook for 30 minutes, then fry over high heat to make the outside golden and crispy.
If you fry the raw bones directly, they will become old.
2. How to fry bones?– Fry over high heat, since the bones have been cooked for 30 minutes, they are already tender, so just ensure that the outside is crispy.
Sugar and Vinegar Bone's benefits and effectsNutritional value
Sugar: Sugar is sweet, which can benefit the spleen and stomach, and nourish the skin.
Acid: Enters the liver and gallbladder, nourishes the muscles and tendons.
Sugar has functions such as moisturizing and generating saliva, nourishing yin, flavoring, removing bad breath, detoxifying salt, stopping cough, and consolidating the lungs and soothing the liver. Appropriate consumption can help improve the body's calcium absorption. All sugar and vinegar dishes have benefits for nourishing the liver and spleen. AndPigBone, except for protein and fat, vitamins, but also contains a large amount of calcium and phosphate, collagen, bone protein,Bone stewed, its soluble calcium, phosphorus, sodium, potassium, etc., most of which will enter the soup. Calcium and magnesium are easy to be parsed in acidic conditions, and when they react with acetic acid, they will produce calcium acetate, which can be better absorbed and utilized by the human body, so sugar and vinegar bone can improve the nutritional absorption rate of stewing bones, which is very suitable for elderly and children to supplement calcium. Pig bone(Pig ribs):Pork contains rich and high-quality protein, essential fatty acids, and provides blood red pigment (organic iron), and promotes iron absorption of cysteine, which can improve iron deficiency anemia.It has the functions of replenishing kidney and blood, nourishing and moisturizing, and removing dampness and stagnation. Suitable for:People with poor blood and insufficient spleen.
People with damp heat and internal stagnation should avoid eating it.
People with obesity and high cholesterol should not eat it frequently. Suitable for those with insufficient blood, yin deficiency;Avoid for those with damp heat, phlegm stagnation, and internal heat;Not recommended for obese or those with high cholesterol.
