Sweet and sour ribs Shanghai

Sweet and sour ribs of Shanghai Tang cu pai gu - 糖醋 排骨 is a familiar dish in southern Chinese cuisine. When they went to eat Sichuan hotpot at the shop, they had a cold appetizer section, including these fried ribs. It can be enjoyed as an appetizer or snack at room temperature or served cool. The combination of sugar, soy sauce and vinegar makes the dish become harmonious, every time I go to eat hot pot, I also scoop a plate and sit down to gnaw very deliciously. I think kids like to gnaw the ribs like this.

Chops are chopped about 2.5-3 cm You can ask the butcher to chop it or use young ribs. Usually, in restaurants, the ribs are fried before about 1 minute, but there are many recipes that you can choose to boil over the ribs and then cook, the finished product is still delicious and cuts the grease, or you can fry it. just a little bit. To give the rib a nice color, rock sugar is caramelized or we can use black soy sauce.

In addition, I also have the recipe of sweet and sour ribs Beijing posted a long time ago, you can refer

NATURAL: tbsp = teaspoon, tsp = teaspoon

Use for 2 people to eat

• 500gr rib
• 3-4 slices of ginger
• 2 scallions, only the white stem
• 1 star anise (star anise)
• 2 tbsp Shaoxing (Shaoxing rice wine)
• 2 tbsp soy sauce (I use Lee Kum Kee brand)
• 2 tbsp rock sugar (or brown sugar)
• 3 + 1/2 tbsp Chinkiang black vinegar (Chinkiang black vinegar)
• 1 tbsp dark soy sauce (optional)
• 2 tbsp cooking oil
• 1/2 tbsp roasted sesame (sesam)

Note:

• If you are afraid of frying grease, you can choose to boil through the ribs like yourself, the product is still very delicious.
• If you don't have black soy sauce, use the sugar in the recipe and win the caramel. Before that, heat the cooking oil, then add the sugar to the island on medium heat, until the sugar comes out and has a red cockroach wing, then let the ribs into the island, allowing water to cover the surface and the remaining ingredients.
• MAKING:
  1. Chop ribs into small pieces of 2.5-3cm size, young ribs can be used if desired. Bring the water to a boil, then boil the ribs for 2-3 minutes to remove the dirt. Take out and wash the ribs with warm water and drain.
  2. Heat the cooking oil, add the ginger and the onion into the aromatic, then add the ribs to the island on a high fire for about 1 minute. Next to the water to invade the ribs, add 3 tbsp of black vinegar, soy sauce, Shaoxing wine, rock sugar and star anise. Bring to a boil and skim off if available. Then cover and simmer the ribs for about 25 minutes on low heat to soften them.
  3. Open the lid, increasing the fire to help the water drain. Then put black soy sauce on the island. When the water is low, turn off the heat, sprinkle sesame seeds and 1/2 tbsp of black vinegar and stir once more. Discard and enjoy, best when eating ribs at room temperature.